Takes about 1 hour 45 minutes to cook.

Ingedients:

6 cloves garlicsalt to taste2 teaspoons paprika½ teaspoon ground cumin¼ teaspoon ground cayenne pepper¾ cup chopped fresh cilantro¾ cup chopped parsley1 lemon, juiced3 tablespoons red wine vinegar3 tablespoons olive oil1 ½ pounds red potatoes, sliced 1/2 inch thick1 large red bell pepper, cut into 1 inch pieces1 yellow bell pepper, cut into 1 1/2 inch squares1 large green bell pepper, cut into 1 1/2 inch pieces4 stalks celery, cut into 2 inch pieces1 pound tomatoes, each cut into 8 wedges2 tablespoons olive oil

Method:

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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 top, and cover with foil.

Step 4

Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Serves 6

Kiki'sRecipes