Moroccan Potato Casserole
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Description
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!
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
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. 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.
- 3. 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.
- 4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Facts
serving: 6 servings
calories: 237.1 kcal
carbohydrates: 30.9 g
protein: 4.7 g
saturated fat: 1.7 g
sodium: 44.5 mg
fiber: 5.9 g
sugar: 6.5 g
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