Mediterranean potato and vegetable bake recipe

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  • 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%

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.

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