Moroccan Potato Casserole

Ingredients

• 4 stalks celery cut into 2 inch pieces
• 0.8 cup cilantro leaves fresh chopped
• 6 cloves garlic 
• 1 large bell pepper green cut into 1 1/2 inch pieces
• 0.3 teaspoon ground pepper 
• 0.5 teaspoon ground cumin 
• 1  juice of lemon juiced
• 2 tablespoons olive oil 
• 2 teaspoons paprika 
• 0.8 cup parsley chopped
• 1 large bell pepper red cut into 1 inch pieces
• 1.5 pounds potatoes red sliced
• 3 tablespoons red wine vinegar 
• 6 servings salt to taste
• 1 pound tomatoes cut into 8 wedges
• 1  bell pepper yellow cut into 1 1/2 inch squares

Equipment

• food processor
• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste.
3. Add herbs, and pulse a few times to blend.
4. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
5. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce.
6. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture.
7. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
8. Bake for 35 minutes.
9. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes.
10. Serve warm.