Moroccan Potato Casserole

Servings: 6
Preparation time: 1h
Active time: 30min
Total time: 90min

6 cloves garlic
salt to taste
2 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1/2  bunch fresh cilantro
1/2 buch parsley
1 lemon, juiced
3 tbsp red wine vinegar
3 tbsp olive oil
1 1/2 lb red potatoes
1 large red bell pepper
1 yellow bell pepper
1 large green bell pepper
4 stalks celery
1 pound tomatoes,
2 tbsp olive oil


 Preheat oven to 350°F (175°C)

1. Combine garlic, 1/2 tsp salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste.

2. 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.

3. In a large bowl, combine potatoes, peppers, and celery. Season with salt and toss with herb sauce.

4. 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. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.