SAUCE
6 Garlic cloves
1/2 tsp Salt
2 tsp Paprika
1/2 tsp Cumin
1/2 tsp Cayenne
3/4 cup Cilantro, chopped
3/4 cup Parsley, chopped
Juice of 1 lemon
3 tbsp Mild red or white wine vinegar
3 tbsp Virgin olive oil
Salt to taste
VEGETABLES
1 1/2 lb Fingerling or red potatoes
1 large Red bell pepper, cut in 1 1/2-inch squares
1 large Green bell pepper, cut in 1 1/2-inch squares
1 large 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 tbsp Virgin olive oil
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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
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