Potato~ pepper & tomato casserole w/morocca
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Potato~ pepper & tomato casserole w/morocca
  Potato    Pepper    Casserole    Vegetarian  
Last updated 6/12/2012 1:18:59 AM. Recipe ID 50107. Report a problem with this recipe.
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      Title: Potato~ pepper & tomato casserole w/morocca
 Categories: Vegetarian, Casserole, Main dish
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      6    Garlic cloves
    1/2 ts Salt
      2 ts Paprika
    1/2 ts Cumin
    1/2 ts Cayenne
    3/4 c  Cilantro; chopped
    3/4 c  Parsley; chopped
           Juice of 1 lemon
      3 tb Mild red or white wine
           -vinegar
      3 tb Virgin olive oil
           Salt to taste

MMMMM-------------------------VEGETABLES------------------------------
  1 1/2 lb Fingerling or red potatoes
      1 lg Red bell pepper; cut in
           -1 1/2-inch squares
      1 lg Green bell pepper; cut in
           -1 1/2-inch squares
      1 lg Yellow bellpepper; cut in
           -1 1/2-inch squares
     20    Celery pieces, about 2"
           Salt to taste
      1 lb Red or yellow tomatoes; cut
           -in eights
      2 tb Virgin olive oil
 
   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.Add herbs and bruise them with a few poundsings of the pestle.
  Then stir in lemon juice, vinegar and olive oil.Season with salt to
  taste.
  
   Vegetables: If using fingerlings, slice them in half lengthwise.If
  using round potatoes, slice 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. Transfer to a large, shallow baking dish;
  intersperse tomatoes among potato mixture. Drizzle oil over the top,
  cover with foil and bake for 35 minutes at 350 degrees. Remove foil
  and bake 20 minutes more or until vegetables are tender. Serves 4 to
  6.
  
   Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg
  sod; 6 g fiber; vegan
  
   Vegetarian Times, Nov 93/MM by DEEANNE
 




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Recipe ID 50107 (Apr 03, 2005)

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