Potato, pepper and tomato casserole w/morocca

6 servings

Ingredients

Quantity Ingredient
6 Garlic cloves
½ teaspoon Salt
2 teaspoons Paprika
½ teaspoon Cumin
½ teaspoon Cayenne
¾ cup Cilantro; chopped
1½ pounds Fingerling or red potatoes
1 large Red bell pepper; cut in 1 1/2-inch squares
1 large Green bell pepper; cut in 1 1/2-inch squares
1 large Yellow bellpepper; cut in
¾ cup Parsley; chopped
Juice of 1 lemon
3 tablespoons Mild red or white wine vinegar
3 tablespoons Virgin olive oil
Salt to taste 1 1/2-inch squares
20 Celery pieces, about 2\"
Salt to taste
1 pounds Red or yellow tomatoes; cut in eights
2 tablespoons Virgin olive oil

Directions

SAUCE

VEGETABLES

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 poundsings 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 ½-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 350 degrees. Remove foil and bake 20 minutes more or until vegetables are tender. Serves 4 to 6.

Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg sod; 6 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

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