Terra Americana

Some people call this a casserole, others a salad.  However you choose to coin it, the flavor is pure Moroccan.  Fresh, zesty and with a little bite it is great on it's own and a fabulous way to accompany a simply prepared main dish.  The first time I enjoyed a version of this recipe was in the Portuguese seaside town of Lagos.  It was plated alongside an elegant yet simply prepared grilled whiting. Fresh lemon, salt and pepper were all that accompanied it; the perfect accent to our potatoes.

• 6 cloves garlic
• 1/2 tsp sea salt
• 1 tbsp Picante Passion
• 3/4 cup chopped fresh cilantro
• 3/4 cup chopped parsley
• 1 lemon, juiced
• 3 tbsp red wine or Rosemary, Hot Pepper & Garlic vinegar
• 3 tbsp olive oil
• 1 1/2 pounds red potatoes, sliced 1/2 inch thick
• 1 large red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 1/2 inch squares
• 1 large green bell pepper, cut into 1 1/2 inch pieces
• 4 stalks celery, cut into 2 inch pieces
• 1 pound tomatoes, each cut into 8 wedges
• 2 tbsp olive oil

Preheat oven to 350 degrees F (175 degrees C). Combine garlic, sea salt and Picante Passion in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

More flavors from around the world:

• Greek Cucumber Dip - Tzajiki
• Spanish Olive Rub
• Belgian-Style Breakfast Bread
• New Orlean's Style Andouille Sauce

Photo Credit:  Julie T Cecchini