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CATEGORY CUISINE TAG YIELD
Moroccan Vegtime2 8 Servings

INGREDIENTS

6 Cloves garlic
Salt
2 t Paprika
1/2 t Ground cumin
1/4 t Cayenne
3/4 c Chopped fresh cilantro
3/4 c Chopped fresh parsley
1 Lemon, Juice of
3 T Red wine vinegar
2 T Olive oil, up to 3
1 1/2 lb Red-skin potatoes
Sliced 1/2-inch thick
3 Bell peppers
one each red green and
yellow
Cut into 1 1/2-inch squares
4 Ribs celery
Cut into 2-inch pieces
Salt to taste
1 lb Tomatoes, cut into eighths
1 T Olive oil, up to 2

INSTRUCTIONS

SERVINGS DAIRY-FREE  Substantial and fragrant with the irrexixtible
smell of aromatic  spices, this homey one-pot meal can be a main course
for four people.  Preheat oven to 350 F.  Sauce: In a food processor,
combine garlic with 1/2 teaspoon salt,  paprika, cumin and cayenne and
process until it forms a paste. Add  herbs and pulse a few times to
blend. Add lemon juice, vinegar and  olive oil and blend. Season with
salt.  In large bowl, combine potatoes, bell peppers and celery. Season
with  salt and toss with sauce. Transfer to a large, shallow baking
dish  and scatter tomatoes among potato mixture. Drizzle oil over top,
cover with foil and bake for 35 minutes. Remove foil and bake until
vegetables are tender, 20 to 30 minutes. Serve warm.  PER SERVING: 178
CAL.; 3G PROT.:7G TOTAL FAT (1G SAT. FAT); 27G  CARB.; 0 CHOL.; 30MG
SOD.; 4G FIBER  Recipe by: Vegetarian Times Magazine, February 1999,
page 56  Converted by MM_Buster v2.0l.

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