Moroccan Potato Casserole

This is a colorful dish with a dressing made from fresh herbs and spices that gives this vegetable dish a Moroccan flavor. This is also a great vegan recipe J

Ingredients

• 6 cloves garlic
• salt to taste
• 2 tsp paprika
• ½ tsp ground cumin
• ¼ tsp ground cayenne pepper
• ¾ cup chopped fresh cilantro
• ¾ cup chopped parsley
• 1 lemon, juiced
• 3 Tbls red wine vinegar
• 3 Tbls olive oil
• 1 ½ lbs red potatoes, sliced 1/2 inch thick
• 1 large red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch squares
• 1 large green bell pepper, cut into 1 inch pieces
• 4 stalks celery, cut into 2 inch pieces
• 2 cups grape tomato's, cut in half
• 3 Tbls olive oil

Directions

1. Preheat oven to 350 degrees F

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.

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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, stir and continue baking until vegetables are tender, 20 to 30 more minutes. Serve warm

Great side/main dish that is served warm

My mom always made this dish but its been about 10 years since i have had it- so i thought it was time for me to resurrect this recipe! This dish is SO flavorful & exotic I always want a second helping. - Enjoy

Heather

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