Moroccan Potato Casserole |
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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe! Ingredients:
6 cloves garlic |
salt to taste |
2 teaspoons paprika |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cayenne pepper |
3/4 cup chopped fresh cilantro |
3/4 cup chopped parsley |
1 lemon, juiced |
3 tablespoons red wine vinegar |
3 tablespoons olive oil |
1 1/2 pounds red potatoes, sliced 1/2 inch thick |
1 large red bell pepper, cut into 1 inch pieces |
1 yellow bell pepper, cut into 1 1/2 inch squares |
1 large green bell pepper, cut into 1 1/2 inch pieces |
4 stalks celery, cut into 2 inch pieces |
1 pound tomatoes, each cut into 8 wedges |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
3. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
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