Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Casserole
Main dish
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 poundsings 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 350 degrees. Remove
foil and bake 20 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
