Moroccan potato casserole

Yield: 8 servings

Measure Ingredient
6 Cloves garlic
Salt
2 teaspoons Paprika
½ teaspoon Ground cumin
¼ teaspoon Cayenne
¾ cup Chopped fresh cilantro
¾ cup Chopped fresh parsley
1 Lemon; Juice of
3 tablespoons Red wine vinegar
2 tablespoons Olive oil; up to 3
1½ pounds Red-skin potatoes
Sliced 1/2-inch thick
3 larges Bell peppers
(one each red; green and yellow)
Cut into 1 1/2-inch squares
4 Ribs celery
Cut into 2-inch pieces
Salt to taste
1 pounds Tomatoes; cut into eighths
1 tablespoon Olive oil; up to 2

SAUCE

CASSEROLE

8 SERVINGS DAIRY-FREE

Substantial and fragrant with the irrexixtible smell of aromatic spices, this homey one-pot meal can be a main course for four people.

Preheat oven to 350 F.

Sauce: In a food processor, combine garlic with ½ teaspoon salt, paprika, cumin and cayenne and process until it forms a paste. Add herbs and pulse a few times to blend. Add lemon juice, vinegar and olive oil and blend.

Season with salt.

In large bowl, combine potatoes, bell peppers and celery. Season with salt and toss with sauce. Transfer to a large, shallow baking dish and scatter tomatoes among potato mixture. Drizzle oil over top, cover with foil and bake for 35 minutes. Remove foil and bake until vegetables are tender, 20 to 30 minutes. Serve warm.

PER SERVING: 178 CAL.; 3G PROT.:7G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0 CHOL.; 30MG SOD.; 4G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 56 Converted by MM_Buster v2.0l.

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