| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Casserole, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Garlic cloves |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Cayenne |
| 3/4 |
c |
Cilantro; chopped |
| 3/4 |
c |
Parsley; chopped |
|
|
Juice of 1 lemon |
| 3 |
tb |
Mild red or white wine vinegar |
| 3 |
tb |
Virgin olive oil |
|
|
Salt to taste |
| 1 1/2 |
lb |
Fingerling or red potatoes |
| 1 |
lg |
Red bell pepper; cut in 1 1/2-inch squares |
| 1 |
lg |
Green bell pepper; cut in 1 1/2-inch squares |
| 1 |
lg |
Yellow bellpepper; cut in 1 1/2-inch squares |
| 20 |
|
Celery pieces, about 2" |
|
|
Salt to taste |
| 1 |
lb |
Red or yellow tomatoes; cut in eights |
| 2 |
tb |
Virgin olive oil |
INSTRUCTIONS
SAUCE
VEGETABLES
sauce: With a mortar and pestle or in a food processor, crush garlic with
salt, paprika, cumin and cayenne until it forms a fairly uniform paste.Add
herbs and bruise them with a few poundsings of the pestle. Then stir in
lemon juice, vinegar and olive oil.Season with salt to taste.
Vegetables: If using fingerlings, slice them in half lengthwise.If using
round potatoes, slice into 1/2-inch thick rounds or quarter rounds.
Put potatoes, bell peppers and celery in a bowl, season with salt and toss
with sauce. Transfer to a large, shallow baking dish; intersperse tomatoes
among potato mixture. Drizzle oil over the top, cover with foil and bake
for 35 minutes at 350 degrees. Remove foil and bake 20 minutes more or
until vegetables are tender. Serves 4 to 6.
Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg sod; 6 g
fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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