POTATO~ PEPPER & TOMATO CASSEROLE

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Recipe Name: POTATO~ PEPPER & TOMATO CASSEROLE

Servings: 6

Comments:

 

MMMMM---------------------------SAUCE--------------------------------

6 Garlic cloves

1/2 Teaspoon(s) Salt

2 Teaspoon(s) Paprika

1/2 Teaspoon(s) Cumin

1/2 Teaspoon(s) Cayenne

3/4 Cup(s) Cilantro; chopped

3/4 Cup(s) Parsley; chopped

Juice of 1 lemon

3 Tablespoon(s) Mild red or white wine

-vinegar

3 Tablespoon(s) Virgin olive oil

Salt to taste

 

MMMMM-------------------------VEGETABLES------------------------------

1 1/2 Pound(s) Fingerling or red potatoes

1 Large Red bell pepper; cut in

-1 1/2-inch squares

1 Large Green bell pepper; cut in

-1 1/2-inch squares

1 Large Yellow bellpepper; cut in

-1 1/2-inch squares

20 Celery pieces, about 2 "

Salt to taste

1 Pound(s) Red or yellow tomatoes; cut

-in eights

2 Tablespoon(s) 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

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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