>
>from cathianne at rfgc



>Moroccan Potato Casserole
>Ingredients:
>6 cloves garlic, peeled
>2 teaspoons paprika
>1/2 teaspoon ground cumin
>1/4 teaspoon ground cayenne pepper
>3/4 cup chopped fresh cilantro
>3/4 cup chopped fresh parsley
>juice of 1 lemon
>3 tablespoons wine or herb vinegar
>2-3 tablespoons oil
>1 1/2 pounds red potatoes, sliced 1/2 inch thick
>3 large red, green or yellow bell peppers, mixed
>2 stalks celery, cut into 1 inch pieces
>1 pound tomatoes, each cut into 8 wedges
>1 to 2 tablespoons olive oil
>Preheat oven to 350 degrees. Seed and cut the peppers into 1 1/2 inch
>pieces. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in
>a food processor bowl. Process until mixture forms a paste. Add herbs, and
>blend. Add lemon juice, vinegar, and 2 to 3 tablespoons oil; blend. Season
>to taste with salt. In a large bowl, combine potatoes, peppers, and
>celery. Season with salt, and toss with herb sauce. Transfer to a large
>shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1
>to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes.
>Remove foil. Continue baking until vegetables are tender, 20 to 30
>minutes. Serve warm. Makes 6 servings
>