I have been making this for years. It is such a unique, fresh, and satisfying recipe. I always follow it as written with the exception of adding thinly sliced chicken breast to the mix, then I serve it alongside cous cous and perhaps a glass of strawberry juice (I just puree strawberries) to round it out. My vegetarian and meat-eater friends all love this. Thank you so much for sharing.

I made this with sweet potatoes, and it was so good and flavorful. I left out the celery because I don't like it cooked; otherwise, I followed the recipe exactly. Making this with sweet potatoes really added another dimension of flavor and brought out the sweetness of the peppers. However, it took even longer to cook--almost 2 hrs. I tossed the potatoes in the dressing and let them bake while I was chopping the rest of the veggies, but that was only 20 min., so next time I'll give them more of a head start so the peppers and tomatoes won't get too soggy. I didn't think this dish was a lot of work--the sauce is made in a processor, and the veggies are chopped into big chunks; prep time was about 35 min.

Delicious dish, I love the way the peppers added a sweetness to it. The lemon was a bit overpowering, I think I will only use half as much next time. It also took much longer to cook up than the recipe suggested. I put mine in the oven for 30 minutes with the tin foil, then it took an additional 45 minutes for the potatoes to become tender.

I loved this recipe. It was flavorful and fun to make, but I really enjot cooking. I can see how this would not be a working persons favorite dish to make. It requires a lot of chopping and prep, but I thought it was well worth it. It took about 20 additional minutes for the potatoes to get tender and I only used 1/8 tsp of cayenne pepper and it was PLEANTY spicy.

Fantastic! Unfortunately I couldn't find fresh cilantro at the store this time around, but just added a bit more parsley and some dried dill and basil, and it was still great. Also didn't add the celery, can never find it at the store, but I prefer it without anyway. Definitely a keeper. I'll remember to make this next time I need to impress someone.

Great flavors and super easy.

This was a fair amount of work, and I did it the easy way. Instead of fresh herbs, I used 2 tbsp. of dried cilantro and parsley. Since there was less to "process," I was able to mix up the sauce without using a blender, just using a garlic press and a fork to mix. I poured the sauce over the potato/veggie mixture and stirred it all up a bit. Instead of fresh tomatoes, I used a 14.5 oz. can of diced ones. I only had idaho potatoes, and they worked fine, but I had to cook the dish for quite a bit longer. I didn't have red pepper, so I used an orange one instead. I used pre-made lemon juice but probably only had the equiv. of half a lemon. I think the juice from the canned tomatoes evened out the liquid levels anyway. The end result was good. At first, we weren't totally impressed, but the second day after the sauce really had time to sink into the veggies, it was definitely better. Next time, I would add more cayenne and 1/2 a tbsp. less vinegar. Then I'd substitute the yellow pepper with zuchinni.

This is a GREAT recipe! Made it for a dinner party with African Curry chicken and Ginger Pears for dessert - it was a huge hit. I now use this sauce for salad dressing and a topping for fish and chicken - it is so fresh tasting and flavorful. The only change that I made was using 1/4 cinnamon instead of the cumin - I was out the first time I made this. I also don't put in the celery now- just because I don't like the texture of it cooked...Thanks for the fantastic recipe!

I did not like this recipe. It was not worth the work. I gave it two stars because my friends did seem to enjoy it. However, if they knew how much work was involved, I don't think they would have thought it was worth it either.

This was great. I had to cook this a lot longer than the recipe said because my potatoes wouldn't get soft. I also added cubes of eggplant.

Very tasty. I subbed balamic vinegar for the red wine vinegar. I threw in some pre-cooked salad shrimp toward the last half of cooking time.

Very tasty. The sauce tasted a little bland before I mixed it with the vegetables, so I added another 14 teaspoon cayenne. The result was too hot for my husband, and it was spicier after cooking, so I won't do that again.

An average dish with a lot of chopping.

This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even if you're not a cilantro fan, you'll still love this one. Make sure to taste the herb sauce after adding 1/2 of the lemon to determine if more is needed. I added 8 garlic cloves and it was great!

I made this twice for Holiday meals and it was always a winner! You will have to cook the potatoes longer than it describes here - like about an hour. Also I did diced canned tomatoes instead of fresh and loooved the sauce!