6 cloves garlic, peeled
2 teaspoons paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
3/4 cup chopped fresh cilantro
3/4 cup chopped fresh parsley
Juice of 1 lemon
3 tablespoons wine or herb vinegar
2-3 tablespoons oil
1 1/2 pounds red potatoes, sliced 1/2 inch thick
3 large red, green or yellow bell peppers, mixed
2 stalks celery cut into 1-inch pieces
1 pound tomatoes, each cut into 8 wedges
1 to 2 tablespoons olive oil
| | | Preheat oven to 350 degrees. Seed and cut the peppers into 1 1/2-inch pieces. Combine garlic, 1/2-teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and blend. Add lemon juice, vinegar, and 2 to 3 tablespoons oil; blend. Season to taste with salt. 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. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm. Makes 6 servings Recipe from Brenda Hyde of Old Fashioned Living
http://www.oldfashionedliving.com
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