© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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This is a colorful and very tasty dish. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor.
6 cloves garlic
salt to taste
2 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¾ cup chopped fresh cilantro
¾ cup chopped parsley
1 lemon, juiced
3 tablespoon red wine vinegar
3 tablespoon olive oil
1 ½ pounds red potatoes, sliced ½ inch thick
1 large red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 ½ inch squares
1 large green bell pepper, cut into 1 ½ inch pieces
4 stalks celery, cut into 2 inch pieces
1 pound tomatoes, each cut into 8 wedges
2 tablespoon olive oil
Preheat oven to 350°F (175°C). Combine garlic, ½ 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.
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.
Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.