Mediterranean Potato and Vegetable Bake recipe

Mediterranean potato and vegetable bake recipe
Prep in Prep in:
5 mins
Cook in Cook in:
25 mins
Serves 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

  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season.  Bake for 20 minutes until tender.
  3. Stir in the pesto and cook for a further 5 minutes. Serve immediately.

For a meaty alternative, thinly slice 400g pork medallions or boneless chicken breast, combine with the vegetables and cook as above.

Ingredients

800g smooth potatoes (such as Desirée), thickly sliced

500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped

50g pine nuts

1 tablespoon oil

2 tablespoons prepared pesto

800g smooth potatoes (such as Desirée), thickly sliced 500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped 50g pine nuts 1 tablespoon oil 2 tablespoons prepared pesto

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