Ingredients
- 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
- 1½ pounds red potatoes, sliced
- 1 large red bell pepper, roughly diced
- 1 yellow bell pepper, roughly diced
- 1 large green bell pepper, roughly diced
- 4 stalks celery, chopped
- 1 pound tomatoes, cut into wedges
- 2 tablespoons olive oil
Make it step by step
- Preheat the oven to 350 °F degrees
- Mix the garlic, ½ teaspoon salt, paprika, cumin, and cayenne in a small bowl. Put the mixture into a blender until it is smooth.
- Add the herbs and blend for another few seconds. Then add the lemon juice, vinegar, and 2 to 3 tablespoons olive oil.
- Blend again for another few seconds and add salt as needed to taste.
- Mix the potato, bell peppers and celery in a large bowl and add the herb mixture. Stir well to make sure it's even.
- Transfer to a large shallow baking dish, and add the tomatoes to the potato mix.
- Drizzle a little oil over the top of the mixture and cover with foil.
- Bake for 35 minutes before removing the foil and baking for another 25 minutes or so, until the vegetables are tender.
- Serve piping hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.