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

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

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

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