Roasted potatoes and vegetables in oven


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If you want roasted potatoes with vegetables, this dish is possible to cook in any oven.

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We offer prescription of Moroccan potatoes with vegetables for 4 persons.

Ingredients:

6 cloves of garlic

2 tsp. paprika

½ tsp. ground cumin

1/4 tsp. ground cayenne pepper

1/4 tsp. chopped fresh coriander

3/4 tsp. chopped parsley

1 lemon (juice of)

3 tbsp. red wine vinegar

1 3/4ibs.( 790 g) potatoes, cut into thick slices 1 ½ inches


1 large red bell pepper, cut into pieces 1 incher (2 ½ cm) thick

1 yellow pepper, cut into cubes 1½ inches (4 cm) thick

1 large green pepper, cut into pieces 1 ½ inches (4cm) thick

4 stalks celery cut into pieces 2 inches (5 cm) thick

½ pound tomatoes cut each into 8 slices

2 tbsp. Classic Olive Oil

Salt

How to cook:


1. Garlic, half a teaspoon of salt, pepper, cumin and cayenne pepper, place in a blender bowl and mash the mixture until it is smooth.

2. Then put the herbs and mix everything together in a blender.

3. Now add the lemon juice, vinegar and 2 -3 tablespoons Olive oil and toss. Add a little salt. Be careful not to overdo.

4. Now take a large bowl and blend potatoes with peppers and celery.

5. Again add a little salt and toss with the sauce of herbs you made in the beginning.

6. Now you need a roasting pan. Place the potato slices in skillet, sliced ??tomatoes and pour 1-2 teaspoons of olive oil and cover with aluminum foil.

7. Go for baking! Put the pan in the oven with a temperature of 356 F (180 C) for 35 minutes and after removing the foil, let it cook for another 20-30 minutes until vegetables are tender.

8. Moroccan potatoes with vegetables ready to serve.

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