Description
A vibrant one-pan Mediterranean potato tray bake with salad potatoes, roasted vegetables, and crunchy pine nuts, perfect as a vegetarian main or hearty side.
Ingredients
800 g salad potatoes, thickly sliced
50 g pine nuts, chopped
1 tsp olive oil
Optional: 1 courgette, sliced
Optional: 1 aubergine, sliced
Optional: 1 red pepper, deseeded and sliced
Optional: 1 yellow pepper, deseeded and sliced
Optional: 1 tbsp red pesto
Instructions
- Preheat oven to 200°C (180°C fan) or gas mark 6.
- Place potatoes, vegetables, and pine nuts in a large roasting tin. Drizzle with olive oil and toss to coat evenly.
- Roast for 20 minutes or until potatoes are tender.
- If using, stir through red pesto and bake for an additional 5 minutes.
- Serve hot as a main dish or side.
Notes
- Use frozen Mediterranean vegetables to save prep time.
- Swap pine nuts for almonds, walnuts, or sunflower seeds for variety.
- Add feta cheese before serving for extra flavour.
- Coat potatoes well in oil to prevent them from drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
