|Sat Fat 1.9g||6.3|
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season. Bake for 20 minutes until tender.
Stir in the pesto and cook for a further 5 minutes. Serve immediately.
For a meaty alternative, thinly slice 400g pork or chicken breast and mix in with the vegetables and cook as above.
800g smooth potatoes (such as Desiree), thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tbsp oil
2 tbsp pesto
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
This campaign was originally produced in the framework of a programme co-financed by the European Union