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Moroccan Potato Casserole

SUBMITTED BY: NIBLETS

"This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!"
RECIPE RATING:
The reviewer gave this recipe 32 stars. This recipe average a 4 star rating.
Read Reviews (32)
PREP TIME  40 Min
COOK TIME  1 Hr 5 Min
READY IN  1 Hr 45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 6 cloves garlic
  • salt to taste
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 3/4 cup chopped fresh cilantro
  • 3/4 cup chopped parsley
  • 1 lemon, juiced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 1/2 pounds red potatoes, sliced 1/2 inch thick
  • 1 large red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 1/2 inch squares
  • 1 large green bell pepper, cut into 1 1/2 inch pieces
  • 4 stalks celery, cut into 2 inch pieces
  • 1 pound tomatoes, each cut into 8 wedges
  • 2 tablespoons olive oil

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
  3. 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.
  4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2004 by DEANNE WALZ
This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by MAPY
I love this dish! It's *always* a hit for company or potlucks. Even my mother -- who professes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2003 by ELANORFW
The sauce was very tasty, but the potatoes were not even close to tender, even after I added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by Sola
This was a fair amount of work, and I did it the easy way. Instead of fresh herbs, I used 2... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by njmom
A lot of chopping. Next time I might half the recipe. Overall, it was pretty good. I'll... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by GLORIANA
I made it this week and it was FABULOUS!!! The only thing I might do differently is add a can... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by KDBUNGARD
I have been making this for years. It is such a unique, fresh, and satisfying recipe. I always... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by Angie
Not sure what I did that's not right but it seemed too sour to me. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by JENSTAR55
This is an amazing and easy to make recipe. Yummy as a veggie side dish, as a main meal over... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by bluebayou
This is definitely a ten. It is a keeper and repeater. It was really a big hit around here. ... MORE