Mediterranean Potato Bake

Ingredients

800g salad or new potatoes, thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tbsp oil
2 tbsp pesto

Method

Preheat the oven to 200oC, 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.

Short of time? Swap the fresh vegetables for 750g of frozen Mediterranean vegetables.

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