Yield: 8 servings
|6 \N||Cloves garlic|
|½ teaspoon||Ground cumin|
|¾ cup||Chopped fresh cilantro|
|¾ cup||Chopped fresh parsley|
|1 \N||Lemon; Juice of|
|3 tablespoons||Red wine vinegar|
|2 tablespoons||Olive oil; up to 3|
|1½ pounds||Red-skin potatoes|
|\N \N||Sliced 1/2-inch thick|
|3 larges||Bell peppers|
|\N \N||(one each red; green and yellow)|
|\N \N||Cut into 1 1/2-inch squares|
|4 \N||Ribs celery|
|\N \N||Cut into 2-inch pieces|
|\N \N||Salt to taste|
|1 pounds||Tomatoes; cut into eighths|
|1 tablespoon||Olive oil; up to 2|
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.