RCP: VEGETABLE CASSEROLE WITH MOROCCAN SPICES

VEGETABLE CASSEROLE WITH MOROCCAN SPICES: Adapted from a long ago edition of "Vegetarian Times."

1 T Minced garlic
½ tsp Seasoned salt
2 tsp Paprika
¼ tsp Ground cumin
¼ tsp Cayenne
½ T Granulated garlic (garlic powder)
¼ C Lemon Juice
3 T Red wine vinegar
1 T Olive oil
1 tsp Toasted sesame oil
¾ C Chopped cilantro
¾ C Chopped Italian parsley
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
20 – 2 inch Pieces of celery (5-8 ribs)
1 ½ lbs Small red potatoes
1 lb Tomatoes (clustered)

Cut peppers into 1 ½ inch pieces, potatoes into halves or quarters into bite size pieces, and place with celery into a colander or free standing strainer. Cut the tomatoes into 1/8s and set aside. Whisk first ten ingredients in a very large mixing bowl, and mash in the chopped herbs. Toss the veggies in the colander with the herb/spice mixture in the mixing bowl and transfer to a three quart flat glass baking dish or similar casserole. Tuck in the tomato pieces. Cover (with foil if necessary) and bake 35 minutes at 350 degrees F. Uncover and cook another 30 minutes or more until potatoes are soft. Serve or keep in a warm (200 degree) oven until ready to serve.

Very cool, sounds like one to try out in the tajine...thanks Carl. :)

[Jenise]

That sounds GOOOOD. In our pursuit of freshness, too many of us, and I'm one, tend to forget how sublime vegetables can be when they have a long time to mix, meld and macerate. Good reminder and recipe, Carl.