Recipe - Potato Pepper And Tomato Casserole Wmorocca

SAUCE
6 Garlic cloves
One half teaspoon Salt
2 teaspoon Paprika
One half teaspoon Cumin
One half teaspoon Cayenne
Three fourths cup Cilantro; chopped
Three fourths cup Parsley; chopped
Juice of 1 lemon
3 tablespoon Mild red or white wine
vinegar
3 tablespoon Virgin olive oil
Salt to taste

VEGETABLES
1 One half pound Fingerling or red potatoes
1 lg Red bell pepper; cut in
1 1/2inch squares
1 lg Green bell pepper; cut in
1 1/2inch squares
1 lg Yellow bellpepper; cut in
1 1/2inch squares
20 Celery pieces, about 2"
Salt to taste
1 pound Red or yellow tomatoes; cut
in eights
2 tablespoon 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 1/2inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini