Moroccan Potato Casserole
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from CatScratch's Kitchen |
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| Servings: 6 |
| Prep Time: 15 minutes |
Cooking Time: 1 hour |
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This recipe is fragrant, colorful and tasty. It requires one green, red and yellow bell pepper mixed with red potatoes and tomatoes. The dressing is made from fresh herbs and spices give this vegetable dish a Moroccan flavor.
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| 6 cloves Garlic, peeled |
| 1/2 teaspoon Salt |
| 2 teaspoons Paprika |
| 1/2 teaspoon Ground Cumin |
| 1/4 teaspoon Ground Cayenne Pepper |
| 3/4 Cup Fresh Cilantro, Coriander or Chinese Parsley, chopped |
| 3/4 Cup Fresh Parsley, chopped |
| 1 Lemon, juice of |
| 3 Tablespoon Red Wine Vinegar |
| 2-3 Tablespoon Extra Virgin Olive Oil |
| 1 1/2 pounds Red Potatoes, sliced 1/2 inch (1 cm) thick |
| 1 large Red Bell Pepper, seeded, sliced or chopped |
| 1 large Yellow Bell Pepper, seeded, sliced or chopped |
| 1 large Green Bell Pepper, seeded, sliced or chopped |
| 4 ribs Celery, cut into 2 inch pieces |
| 1 pound Tomatoes, each cut into 8 wedges |
| 1-2 Tablespoon Extra Virgin Olive Oil |
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Instructions |
| 1. |
Preheat oven to 350F (180C). |
| 2. |
Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture is well combined. |
| 3. |
Add herbs (Cilantro and Parsley), and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil blend. Season to taste with salt. |
| 4. |
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. |
| 5. |
Bake for 35 minutes at 350F (180C). Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. |
| 6. |
Enjoy Warm. |
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