Potato, Pepper and Tomato Casserole

Potato, Pepper And Tomato Casserole

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Rating:

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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

How to Make Potato, Pepper and Tomato Casserole

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.

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