moroccan potato casserole

Ingredients

• Servings: 6
• 6 cloves garlic
• salt to taste
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 3/4 cup chopped fresh cilantro
• 3/4 cup chopped parsley
• 1 lemon, juiced
• 3 tablespoons red vinegar
• 3 tablespoons olive oil
• 1 1/2 pounds red potatoes, sliced 1/2 inch thick
• 1 large red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 1/2 inch squares
• 1 large green bell pepper, cut into 1 1/2 inch pieces
• 4 stalks celery, cut into 2 inch pieces
• 1 pound tomatoes, each cut into 8 wedges
• 2 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. process until mixture forms a paste. add herbs, and pulse a few times to blend. add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. season to taste with salt.
• in a large bowl, combine potatoes, peppers, and celery. season with salt, and toss with herb sauce. transfer to a large shallow baking dish. scatter tomatoes among the potato mixture. drizzle 1 to 2 tablespoons oil over top, and cover with foil.
• bake for 35 minutes. remove foil. continue baking until vegetables are tender, 20 to 30 minutes. serve warm.