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Title: Potato, Pepper and Tomato Casserole with Moro
Categories: Vegetarian Casserole Main
Yield: 6 Servings

SAUCE
6 Garlic cloves
1/2tsSalt
2tsPaprika
1/2tsCumin
1/2tsCayenne
3/4cCilantro; chopped
3/4cParsley; chopped
  Juice of 1 lemon
3tbMild red or white wine vinegar
3tbVirgin olive oil
  Salt to taste
VEGETABLES
1 1/2lbFingerling or red potatoes
1lgRed bell pepper; cut in 1 1/2-inch squares
1lgGreen bell pepper; cut in 1 1/2-inch squares
1lgYellow bellpepper; cut in 1 1/2-inch squares
20 Celery pieces, about 2"
  Salt to taste
1lbRed or yellow tomatoes; cut in eights
2tbVirgin 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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