Recipe for Potato, Pepper and Tomato Casserole with Morocca 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
SAUCE ----------------
6 x 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 tbl Mild red or white wine vinegar
3 tbl Virgin olive oil
Salt to taste
----------------- VEGETABLES ----------------
1/2 lb Fingerling or red potatoes
1 lrg Red bell pepper, cut in 1 1/2-inch squares
1 lrg Green bell pepper, cut in 1 1/2-inch squares
1 lrg Yellow bellpepper, cut in 1 1/2-inch squares
20 x Celery pieces, about 2"
Salt to taste
1 lb Red or yellow tomatoes, cut in eights
Instructions:
Instructions: 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.

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