Potato, Pepper and Tomato Casserole with Morocca

• 6 each garlic cloves
• 1/2 teaspoon salt
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 3/4 cup cilantro chopped
• 3/4 cup parsley leaves chopped
• 3 tablespoons white wine vinegar
• 3 tablespoons olive oil, extra-virgin
• 1 1/2 pounds red skinned potatoes
• 1 large sweet red bell peppers cut up
• 1 large green bell peppers cut up
• 1 large sweet yellow bell peppers cut up
• 20 each celery pieces

1. 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.
2. Add herbs and bruise them with a few poundsings of the pestle.
3. Then stir in lemon juice, vinegar and olive oil.
4. Season with salt to taste.
5. Vegetables: If using fingerlings, slice them in half lengthwise.
6. If using round potatoes, slice into 1/2-inch thick rounds or quarter rounds.
7. Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce.
8. Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture.
9. Drizzle oil over the top, cover with foil and bake for 35 minutes at 350F (180C).
10. Remove foil and bake 20 minutes more or until vegetables are tender.

garlic, salt, paprika, cumin, cayenne pepper, cilantro, parsley, white wine vinegar, olive oil, red skinned potatoes, sweet red bell peppers, green bell peppers, sweet yellow bell peppers, celery

Taken from recipeland.com/recipe/v/potato-pepper-tomato-casserole--45936 (may not work)