Potato, Pepper & Tomato Casserole with Morocca

Directions

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℉ (180℃).

Remove foil and bake 20 minutes more or until vegetables are tender.