Potato, Pepper And Tomato Casserole  Recipe

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Potato, Pepper and Tomato Casserole

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Serves:

4

Ingredients

1
bunch green onions, finely chopped
6
garlic cloves
1/2 tsp
salt
2 tsp
paprika
1/2 tsp
cumin
1/2 tsp
cayenne pepper
3/4 c
cilantro, chopped
3/4 c
parsley, chopped
1
lemon, juice only
3 Tbsp
white wine vinegar
3 Tbsp
olive oil
pinch
salt

VEGETABLES

1.5 lb
red potatoes
1 large
red bell pepper, cut in 1 1/2" squares
1 large
green bell pepper, cut in 1 1/2" squares
1 large
yellow bell pepper, cut in 1 1/2" squares
20
celery pieces, about 2" long
pinch
salt
1 lb
tomatoes, cut in eighths
2 Tbsp
olive oil

Directions Step-By-Step

1
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.
2
Add herbs and bruise them with a few poundings of the pestle, then stir in lemon juice, vinegar and olive oil; season with salt to taste.
3
Vegetables: Slice potatoes 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.
4
Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture.
5
Drizzle oil over the top, cover with foil and bake for 35 minutes at 350 degrees.
6
Remove foil and bake 20 minutes more or until vegetables are tender.

About this Recipe

Other Tag: Quick & Easy