Potato, Pepper And Tomato Casserole W/Morocca

Recipe Ingredients

		Sauce
6		Garlic cloves
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Paprika
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Cayenne
3/4 cup	12g / 0.4oz	Cilantro - chopped
3/4 cup	109g / 3.8oz	Parsley - chopped
1		Lemon - juice of
3 tablespoons	45ml	Mild red or white wine - vinegar
3 tablespoons	45ml	Virgin olive oil
		Salt to taste
		Vegetables
1 1/2 lbs	681g / 24oz	Fingerling or red potatoes
1 lb	454g / 16oz	Red bell pepper - cut in (large)
		- 1 -inch squares
1		Green bell pepper - cut in (large)
		- 1 -inch squares
1		Yellow bell pepper - cut in (large)
		- 1 -inch squares
20		Celery pieces - about 2"
		Salt to taste
1 lb	454g / 16oz	Red or yellow tomatoes - cut
		Eights
2 tablespoons	30ml	Virgin olive oil

Recipe Instructions

sauce: With a mortar and pestle or in a food processor, crush garlic with salt, paprika, cumin and cayenne until it forms a fairly uniform paste. Add herbs and bruise them with a few poundings of the pestle. Then stir in lemon juice, vinegar and olive oil. Season with salt to taste.

Vegetables: If using fingerlings, slice them in half lengthwise. If using round potatoes, slice into 1/2-inch thick rounds or quarter rounds.

Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce. Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture. Drizzle oil over the top, cover with foil and bake for 35 minutes at 350F. Remove foil and bake 20 minutes more or until vegetables are tender. Serves 4 to 6.

Source:
Barbara Price

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