Mediterranean Potato and Vegetable Bake recipe
- Prep in:
- 5 mins
- Cook in:
- 25 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCALS 247.3 | 12.4 |
| Fat 16.4g | 18.2 |
| Sat Fat 1.9g | 6.3 |
| Salt 0.1g | 1.7 |
| Sugar 3.5g |
Method
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.
Ingredients
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
