Moroccan Potato Casserole

Name: Moroccan Potato Casserole
Total time: 105
Yield: 6
Ingredients: 6 cloves garlic; salt to taste; 2 teaspoons paprika; ½ teaspoon ground cumin; ¼ teaspoon ground cayenne pepper; ¾ cup chopped fresh cilantro; ¾ cup chopped parsley; 1 lemon, juiced; 3 tablespoons red wine vinegar; 3 tablespoons olive oil; 1 ½ 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

Recipe by NIBLETS from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

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6 cloves garlic
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salt to taste
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2 teaspoons paprika
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½ teaspoon ground cumin
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¼ teaspoon ground cayenne pepper
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¾ cup chopped fresh cilantro
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¾ cup chopped parsley
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1 lemon, juiced
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3 tablespoons red wine vinegar

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3 tablespoons olive oil
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1 ½ pounds red potatoes, sliced 1/2 inch thick
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1 large red bell pepper, cut into 1 inch pieces
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1 yellow bell pepper, cut into 1 1/2 inch squares
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1 large green bell pepper, cut into 1 1/2 inch pieces
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4 stalks celery, cut into 2 inch pieces
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1 pound tomatoes, each cut into 8 wedges
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2 tablespoons olive oil

Instructions

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