Moroccan Potato Casserole

Recipe Ingredients

		Sauce
6		Garlic cloves
2 teaspoons	10ml	Paprika
1/2 teaspoon	2.5ml	Ground cumin
3/4 cup	12g / 0.4oz	Chopped cilantro
3/4 cup	109g / 3.8oz	Chopped fresh parsley
		Juice of 1 lemon
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Olive oil
		Assembly
1 1/2 lbs	681g / 24oz	Red-skinned potatoes - sliced 1/2"-thick
3 lbs	1362g / 48oz	Bell peppers - cut 1 1/2" squares (large)
		= (one each red, green and yellow)
4		Celery stalks - cut 2" pieces
1 lb	454g / 16oz	Ripe tomatoes - cut into eighths
1 tablespoon	15ml	Olive oil

Recipe Instructions

Preheat oven to 350 degrees.

Make sauce: In food processor, combine garlic, paprika and cumin; process until paste forms. Add herbs, and pulse on/off to blend. Add lemon juice, vinegar and oil, and process to blend.

In large bowl, combine potatoes, bell peppers and celery. Season to taste with salt and pepper. Add sauce, and toss to coat. Transfer to large shallow baking dish, and scatter tomatoes over potato mixture. Drizzle oil over top. Cover with foil, and bake 35 minutes. Remove foil, and bake until vegetables are tender, 20 to 25 minutes more. Serve hot.

This recipe yields 6 servings.

Per Serving: 215 Cal; 5g Prot; 4g Total Fat (1 Sat. Fat); 42g Carb.; 0mg Chol; 52mg Sod.; 6g Fiber.

Description:

"This homey one-dish meal is substantial and fragrant with the irresistible smell of aromatic spices."

Source:
Vegetarian Times, February 2002

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