Mediterranean potato and vegetable bake

A slightly more exotic take on the classic potato bake. This recipe can make a satisfying meal, or be served as an accompaniment to a main.

Serves 4

800g salad or new potatoes, thickly sliced
500g mixed Mediterranean-style vegetables, e.g. aubergines, courgettes and capsicums, roughly chopped
50g pine nuts
1 Tbsp oil
salt and pepper to taste
2 Tbsp pesto

Preheat the oven to 200°C.
Place potatoes, vegetables and pine nuts in a large roasting tin.
Add oil and seasoning to taste.
Bake in preheated oven for 20 minutes until tender.
Stir in the pesto and cook for a further 5 minutes.
Serve immediately.

Tip: For a meaty alternative, thinly slice 400g pork or chicken breast and mix with the vegetables and cook as above.

Short of time? Swap the fresh vegetables for 750g of frozen Mediterranean vegetables.

2011 bp124