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.