Moroccan Potato Casserole Sauce: 6 medium cloves garlic, peeled 2 tsp paprika 1/2 tsp salt 1/2 tsp ground cumin 1/2 tsp cayenne (red pepper) 3/4 cup chopped fresh parsley 3/4 cup chopped fresh cilantro Juice of one lemon 3 tbsp red wine vinegar 2-3 tbsp olive oil 1 1/2 lbs small red potatoes, scrubbed and sliced 1/2 inch thick 4 stalks celery, cut into 2 inch pieces 3 large bell peppers (capsicum) (one of each color-red green and yellow) 3 medium tomatoes, each cut into 8 wedges 1-2 tbsp oilve oil Preheat oven to 350 F. Make sauce- In food processor, combine garlic, paprika, salt, cumin, and cayenne and process until a paste forms. Add cilantro and parsley and pulse a few times to blend. Add lemon juice, vinegar, and oil and process until blended. Season with salt to taste. In large bowl, combine potatoes, celery and bell peppers. Season with salt to taste. Add sauce and toss to blend. Transfer to large, shallow baking dish, tuck tomatoes into mixture and drizzle with oil. Cover with foil and bake 35 minutes. Uncover and bake until potatoes are tender, about 20 minutes more. Serve hot.