Title: Moroccan Potato Casserole
Categories: Vegtime2
Yield: 8 servings

-----------------------------------SAUCE-----------------------------------
6 Cloves garlic
Salt
2 ts Paprika
1/2 ts Ground cumin
1/4 ts Cayenne
3/4 c Chopped fresh cilantro
3/4 c Chopped fresh parsley
1 Lemon; Juice of
3 tb Red wine vinegar
2 tb Olive oil; up to 3

---------------------------------CASSEROLE---------------------------------
1 1/2 lb Red-skin potatoes
Sliced 1/2-inch thick
3 lg Bell peppers
(one each red; green and
-yellow)
Cut into 1 1/2-inch squares
4 Ribs celery
Cut into 2-inch pieces
Salt to taste
1 lb Tomatoes; cut into eighths
1 tb Olive oil; up to 2

8 SERVINGS DAIRY-FREE

Substantial and fragrant with the irrexixtible smell of aromatic spices,
this homey one-pot meal can be a main course for four people.

Preheat oven to 350 F.

Sauce: In a food processor, combine garlic with 1/2 teaspoon salt, paprika,
cumin and cayenne and process until it forms a paste. Add herbs and pulse a
few times to blend. Add lemon juice, vinegar and olive oil and blend.
Season with salt.

In large bowl, combine potatoes, bell peppers and celery. Season with salt
and toss with sauce. Transfer to a large, shallow baking dish and scatter
tomatoes among potato mixture. Drizzle oil over top, cover with foil and
bake for 35 minutes. Remove foil and bake until vegetables are tender, 20
to 30 minutes. Serve warm.

PER SERVING: 178 CAL.; 3G PROT.:7G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0
CHOL.; 30MG SOD.; 4G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 56

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