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, 180°C Fan, 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 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
