Moroccan Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients: 6 cloves garlicsalt to taste2 tsp paprika1/2 tsp ground cumin1/4 tsp ground cayenne pepper3/4 cup chopped fresh cilantro3/4 cup chopped parsley1 lemon, juiced3 Tbs red wine vinegar3 Tbs olive oil1 1/2 pounds red potatoes, sliced 1/2 inch thick1 large red bell pepper, cut into 1 inch pieces1 yellow bell pepper, cut into 1 1/2 inch squares1 large green bell pepper, cut into 1 1/2 inch pieces1 medium onion, chopped into large pieces1 pound tomatoes, each cut into 8 wedges2 Tbs olive oil
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Put chopped potatoes in a microwave safe container and microwave for approx. 5 -7 minutes to precook them. Remove from microwave and set aside.
Combine garlic, 1/2 tsp 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.
In a large bowl, combine potatoes, peppers, and onion. 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.
Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user SBMMYERS.
Preheat oven to 350 degrees F (175 degrees C).
Put chopped potatoes in a microwave safe container and microwave for approx. 5 -7 minutes to precook them. Remove from microwave and set aside.
Combine garlic, 1/2 tsp 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.
In a large bowl, combine potatoes, peppers, and onion. 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.
Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user SBMMYERS.
Nutritional Info Amount Per Serving
- Calories: 316.1
- Total Fat: 21.1 g
- Cholesterol: 0.0 mg
- Sodium: 25.9 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.5 g
- Protein: 4.3 g
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