For this recipe, you will need 1 1/2 pounds of red potatoes, garlic cloves, salt, paprika, ground cumin, ground cayenne pepper, fresh cilantro, parsley, one lemon, red wine vinegar, olive oil, one large red bell pepper, one yellow bell pepper, one large green bell pepper, celery stalks, and one pound of tomatoes.
There is a bit of prepping for this recipe, but it is well worth it. Chop your fresh cilantro and parsley – enough for 3/4 of a cup of each. Slice your red potatoes 1/2 inch thick. Cut your red bell pepper into 1/2 inch square and your green and yellow bell pepper in 1 1/2 inch squares. Cut four celery stalks into 2-inch pieces. Cut each tomato into eight wedges.
Preheat the oven to 350 degrees. Combine 6 cloves of garlic, 1/2 teaspoon of salt, 2 teaspoons of paprika, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of ground cayenne pepper in a food processor bowl. Process until it forms a paste. Add 3/4 cup of fresh cilantro and 3/4 cup of parsley. Pulse the paste to blend. Add the juice from one lemon, 3 tablespoons of red wine vinegar, and 2 teaspoons of olive oil, and then blend again. Give it a little taste and if it needs some salt, add a little bit.
In a large bowl, combine the pound of sliced potatoes, all your bell peppers squares, and the celery sticks. Season that with salt then toss in the herb sauce you made in the food processor and stir. Pour that into a large baking dish and top with the tomatoes. Drizzle a little olive oil on top – about 1 or 2 tablespoons. Cover the dish with foil and let it cook for 35 minutes. Remove the foil and return it to the oven for another 20 to 30 minutes or until the vegetables are tender.