Name: Moroccan Potato Casserole
Prep time: 40 min
Cook time: 65 min
Total time: 105 min
Ingredients: 6 cloves garlic; salt to taste; 2 teaspoons paprika; 0.5 teaspoon ground cumin; 0.25 teaspoon ground cayenne pepper; 0.75 cup chopped fresh cilantro; 0.75 cup chopped parsley; 1 lemon, juiced; 3 tablespoons red wine vinegar; 3 tablespoons olive oil; 1.5 pounds red potatoes, sliced 1/2 inch thick; 1 large red bell pepper, cut into 1 inch pieces; 1 yellow bell pepper, cut into 1 1/2 inch squares; 1 large green bell pepper, cut into 1 1/2 inch pieces; 4 stalks celery, cut into 2 inch pieces; 1 pound tomatoes, each cut into 8 wedges; 2 tablespoons olive oil

Cook Time: 65 minutes

Recipe

Original Recipe Yield: 6 servings

Ingredients

6 cloves garlic
Salt to taste
2 teaspoons paprika
teaspoon ground cumin
teaspoon ground cayenne pepper
cup chopped fresh cilantro
cup chopped parsley
1 lemon, juiced
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 pounds red potatoes, sliced inch thick
1 large red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1 inch squares
1 large green bell pepper, cut into 1 inch pieces
4 stalks celery, cut into 2-inch pieces
1 pound tomatoes, each cut into 8 wedges
2 tablespoons olive oil

Directions

Preheat the oven to 350F (175C).
In a food processor, combine garlic, teaspoon salt, paprika, cumin, and cayenne pepper. Process until a smooth paste forms.
Add the fresh herbs (cilantro and parsley) to the mixture and pulse a few times to blend.
Pour in the lemon juice, red wine vinegar, and 2 to 3 tablespoons of olive oil. Blend until smooth. Taste and adjust the seasoning with more salt if needed.
In a large mixing bowl, combine the sliced potatoes, bell peppers, and celery. Season with salt and toss to coat with the herb sauce.
Transfer the vegetable mixture into a large shallow baking dish. Evenly scatter the tomato wedges over the top.
Drizzle 1 to 2 tablespoons of olive oil over the vegetables, then cover with aluminum foil.
Bake for 35 minutes. After 35 minutes, remove the foil and continue baking for another 20 to 30 minutes, or until the vegetables are tender and cooked through.
Serve warm and enjoy!

Nutrition Facts (per serving)

Calories: 237
Total Fat: 12g (16% Daily Value)
Saturated Fat: 2g (9% Daily Value)
Sodium: 45mg (2% Daily Value)
Total Carbohydrates: 31g (11% Daily Value)
Dietary Fiber: 6g (21% Daily Value)
Total Sugars: 7g
Protein: 5g (9% Daily Value)
Vitamin C: 151mg (168% Daily Value)
Calcium: 61mg (5% Daily Value)
Iron: 2mg (10% Daily Value)
Potassium: 552mg (12% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may vary.