Potato, Pepper and Tomato Casserole W/morocca

Potato, Pepper and Tomato Casserole W/morocca Ingredients

SAUCE	Salt to taste
6 Garlic cloves	VEGETABLES
1/2 ts Salt	1 1/2 lb Fingerling or red potatoes
2 ts Paprika	1 lg Red bell pepper; cut in
1/2 ts Cumin	1 lg Green bell pepper; cut in
1/2 ts Cayenne	1 lg Yellow bellpepper; cut in
3/4 c Cilantro; chopped	20 Celery pieces, about 2"
3/4 c Parsley; chopped	Salt to taste
Juice of 1 lemon	1 lb Red or yellow tomatoes; cut
3 tb Mild red or white wine	2 tb Virgin olive oil
3 tb Virgin olive oil

Instructions for Potato, Pepper and Tomato Casserole W/morocca

sauce: 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 1/2-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 degrees. Remove foil and bake 20 minutes more or until vegetables are tender. Serves 4 to 6. Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg sod; 6 g fiber; vegan Vegetarian Times, Nov 93/MM by DEEANNE From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized

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