Mediterranean potato and vegetable bake recipe

Click to rate
(146 ratings)
Sending your rating
  • Healthy
serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 25 min

Nutrition per portion

RDA
Calories 352 kCal 18%
Fat 18.6g 27%
  -  Saturates 1.1g 6%
  -  of which Sugars 5.6g 6%
Salt 0.03g 1%
  • We earn a commission for products purchased through some links in this article.
  • Feed a family of four for just £3.44 with our potato bake recipe. Short of time? Try swap the fresh veggies for 750g of frozen Mediterranean vegetables

    Ingredients

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

    Method

    • Preheat the oven to 200ºC or gas mark 6.

    • Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season. Bake for 20 mins until tender.

    • Stir in the pesto and cook for a further 5 mins. Serve immediately.

    Top tip for making Mediterranean potato and vegetable bake

    For a meaty alternative, thinly slice 400g pork or chicken breast and mix in with the vegetables and cook according to method.

    Click to rate
    (146 ratings)
    Sending your rating