potato, pepper and tomato casserole
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yield
4 serving(s)
Ingredients For potato, pepper and tomato casserole
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1bunch green onions, finely chopped
- VEGETABLES
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1.5 lbred potatoes
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1 lgred bell pepper, cut in 1 1/2" squares
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1 lggreen bell pepper, cut in 1 1/2" squares
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1 lgyellow bell pepper, cut in 1 1/2" squares
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20celery pieces, about 2" long
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pinchsalt
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1 lbtomatoes, cut in eighths
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pinchsalt
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3 Tbspolive oil
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3 Tbspwhite wine vinegar
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6garlic cloves
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1/2 tspsalt
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2 tsppaprika
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1/2 tspcumin
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1/2 tspcayenne pepper
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3/4 ccilantro, chopped
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3/4 cparsley, chopped
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1lemon, juice only
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2 Tbspolive oil
How To Make potato, pepper and tomato casserole
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1Sauce: 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.
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2Add 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.
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3Vegetables: 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.
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4Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture.
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5Drizzle oil over the top, cover with foil and bake for 35 minutes at 350 degrees.
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6Remove foil and bake 20 minutes more or until vegetables are tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Potato, Pepper and Tomato Casserole :
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