- Chop the peppers into 1 1/2 inch squares and the celery stalk into 2 inch pieces.
- Cut the potatoes 1/2 inch thick
- Cut the tomatoes each into 8 wedges
- Finely chop the herbs
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.
