*  Exported from  MasterCook  *
 
               POTATO, PEPPER AND TOMATO CASSEROLE W/MOROCCA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Casserole
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
                         -----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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