Real Recipes From Real Home Cooks ®

potato, pepper and tomato casserole

yield 4 serving(s)

Ingredients For potato, pepper and tomato casserole

  • 1
    bunch green onions, finely chopped
  • VEGETABLES
  • 1.5 lb
    red potatoes
  • 1 lg
    red bell pepper, cut in 1 1/2" squares
  • 1 lg
    green bell pepper, cut in 1 1/2" squares
  • 1 lg
    yellow bell pepper, cut in 1 1/2" squares
  • 20
    celery pieces, about 2" long
  • pinch
    salt
  • 1 lb
    tomatoes, cut in eighths
  • pinch
    salt
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    white wine vinegar
  • 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
  • 2 Tbsp
    olive oil

How To Make potato, pepper and tomato casserole

  • 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.

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