Potato, Pepper & Tomato Casserole with Morocca
Yield
4 servingsPrep
20 minCook
55 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 6 | each |
garlic cloves
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ¾ | cup |
cilantro
chopped |
|
| ¾ | cup |
parsley leaves
chopped |
|
| 3 | tablespoons |
white wine vinegar
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| Vegetables | |||
| 1 ½ | pounds |
red skinned potatoes
|
|
| 1 | large |
sweet red bell peppers
cut up |
|
| 1 | large |
green bell peppers
cut up |
|
| 1 | large |
sweet yellow bell peppers
cut up |
*
|
| 20 | each |
celery
pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 6 | each |
garlic cloves
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 177 | ml |
cilantro
chopped |
|
| 177 | ml |
parsley leaves
chopped |
|
| 45 | ml |
white wine vinegar
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| Vegetables | |||
| 680.4 | g |
red skinned potatoes
|
|
| 1 | large |
sweet red bell peppers
cut up |
|
| 1 | large |
green bell peppers
cut up |
|
| 1 | large |
sweet yellow bell peppers
cut up |
*
|
| 2E+1 | each |
celery
pieces |
|
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.
