Ingredients
1/2 cup extra-virgin olive oil
1-1/2 lb. low-starch potatoes, scrubbed and cut into 3/4-inch dice (about 3 cups)
1 medium eggplant, peeled and cut into 3/4-inch dice
3 large red bell peppers, cut into 3/4-inch pieces
1 poblano or other mild fresh green chile, cut into 3/4-inch pieces
2 medium tomatoes, cored and cut into 3/4-inch dice, seeds and juice reserved
1 medium onion, cut into 3/4-inch dice
Coarse salt
6 cloves garlic
1 Tbs. sweet paprika
1 tsp. ground cumin
Cayenne to taste
2 cups lightly packed chopped fresh parsley
1-1/2 cups lightly packed chopped fresh cilantro
1/3 cup fresh lemon juice
1-1/2 lb. low-starch potatoes, scrubbed and cut into 3/4-inch dice (about 3 cups)
1 medium eggplant, peeled and cut into 3/4-inch dice
3 large red bell peppers, cut into 3/4-inch pieces
1 poblano or other mild fresh green chile, cut into 3/4-inch pieces
2 medium tomatoes, cored and cut into 3/4-inch dice, seeds and juice reserved
1 medium onion, cut into 3/4-inch dice
Coarse salt
6 cloves garlic
1 Tbs. sweet paprika
1 tsp. ground cumin
Cayenne to taste
2 cups lightly packed chopped fresh parsley
1-1/2 cups lightly packed chopped fresh cilantro
1/3 cup fresh lemon juice
Description
We Like To Use New Potatoes When Possible, Especially Red-skinned Varieties. For A Fresh-tasting Vegetarian Meal, Serve This Over Steamed Couscous, Topped With A Dab Of Yogurt, Chopped Fresh Cilantro, And A Wedge Of Lemon.
Fine Cooking
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