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

4 5

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.