Potato Casserole Veg
Hot Vegetarian Vegan
Vegetables Main Course
Dairy Free Eggless
6 Garlic Cloves
2 teasp Paprika
˝ teasp Ground Cumin
˝ teasp Cayenne Pepper
1 tbsp Freshly chopped Coriander
2 tbsp Freshly chopped Parsley
The Juice of 1 Lemon
3 tbsp Red Wine Vinegar
3 tbsp Olive Oil
675g/1˝lb Potatoes, peeled and thickly
1 Red Capsicum (Sweet Pepper)
1 Green Capsicum
1 Yellow Capsicum
4 Sticks Celery, cut into 5cm/2 inch pieces
450g/1lb Tomatoes, cut into eighths
extra Olive Oil
Preheat the oven to 180C, 350F, Gas mark 4. Cut all the Capsicums (peppers) into
2.5cm/1 inch squares.
Combine the garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food
processor and process until smooth.
Add the herbs, lemon juice, vinegar, and 2 to 3 tablespoons olive oil pulse a
to blend. Season to taste with salt.
In a large bowl, mix together the potatoes, peppers, and celery. Season with
toss with the herb paste.
Transfer to a large shallow ovenproof dish. Scatter tomatoes among the potato and
drizzle with a little olive oil.
Cover with a lid or aluminium foil and bake for 35 minutes. Remove the lid and continue
to cook for 20 to 30 minutes or until the vegetables are tender. Serve hot.
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