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Moroccan Potato Casserole

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!
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Course lunch/dinner
Cuisine middle eastern
Servings 6 people
Calories 1399.7 kcal

Equipment

  • 1 Food Processor
  • 1 Large Mixing Bowl
  • 1 Large Shallow Baking Dish
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 6 cloves garlic
  • salt to taste
  • 2 teaspoons paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • ¾ cup chopped fresh cilantro
  • ¾ cup chopped parsley
  • 1 lemon juiced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 ½ pounds red potatoes sliced 1/2 inch thick
  • 1 large red bell pepper cut into 1 inch pieces
  • 1 yellow bell pepper cut into 1 1/2 inch squares
  • 1 large green bell pepper cut into 1 1/2 inch pieces
  • 4 stalks celery cut into 2 inch pieces
  • 1 pound tomatoes each cut into 8 wedges
  • 2 tablespoons olive oil

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Notes

1. For the herb paste, ensure garlic is finely minced before processing. Pulse the fresh herbs gently; over-processing can diminish their vibrant color and fresh flavor. Adjust salt in the paste before tossing with vegetables.2. Uniformity in vegetable cuts is key for even cooking and presentation. Ensure potatoes are consistently 1/2 inch thick and bell peppers are similarly sized.3. Drizzling olive oil before covering and baking helps promote a tender interior, while removing the foil allows for a pleasant caramelization and tender-crisp exterior on the vegetables.4. Use fresh, quality ingredients, especially the cilantro, parsley, and lemon, as they are crucial to the Moroccan flavor profile.