Moroccan Potato, Pepper and Tomato Casserole

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

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 poundings 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 375 degrees.
Remove foil increase heat to 400 and bake 25 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