Total Time
1hr 45mins
Prep 40 mins
Cook 1 hr 5 mins

This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!

Ingredients Nutrition

Directions

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

This came out really good! The more i ate it, the more I liked it. I did forgrt the tomatoes, but they would have been lovely and sweet, since I have roasted them before. I made them into individual little casseroles using ramekins.

threeovens August 22, 2013