MOROCCAN POTATO CASSEROLE

Moroccan Potato Casserole image

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!

Provided by ElizabethKnicely

Categories Lemon

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

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Ingredients

6 garlic cloves
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 lbs red potatoes, sliced 1/2 inch thick
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 lb tomatoes, each cut into 8 wedges
2 tablespoons olive oil

Steps:

Preheat oven to 350ºF (175ºC).
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.
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 the top, and cover with foil.
Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 225.5, Fat 12, SaturatedFat 1.7, Sodium 54.5, Carbohydrate 28, Fiber 5, Sugar 5, Protein 4.2

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