Mediterranean potato tray bake recipe
A simple tray bake mix of Mediterranean veg and potatoes makes an easy, delicious, vibrant dinner – with minimal washing up!
Prep: 10 mins
Cook: 25 mins
Per serving (1/4 recipe):
- 1,033kJ / 247kcal
- 3.5g sugars
- 16.4g fat, of which 1.9g saturates
- 0.1g salt
- 800g salad potatoes, thickly sliced
- 50g pine nuts, chopped
- 1 teaspoon olive oil
Swappable or optional
- 1 courgette, sliced
- 1 aubergine, sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1 tablespoon red pesto (optional)
Swap in veg like chopped broccoli, a few mushrooms or whatever you have! Remember, you can always swap fresh vegetables for tinned or frozen.
Preheat the oven to 200C (180C fan, gas mark 6).
Put the potatoes, chopped vegetables and pine nuts in a large roasting tin. Drizzle with the oil and toss to coat. Bake for 20 minutes, or until tender.Information:
You can swap the fresh veg for 400g of frozen Mediterranean vegetables to speed up the prep.
Add the pesto, if using, and bake for another 5 minutes. Serve immediately.
Sign up for Healthy Steps emails
Want the recipe for a healthier family? Join today and over 8 weeks you'll get easy tips from nutrition experts and parents, healthy swaps and tasty recipes on a budget.