The Best Potato And Pesto Vegetable Traybake

Potato and pesto vegetable traybake is a super tasty dish for vegetarians and vegans and for days when you want a meat-free dish. It’s quick and easy to put together as it’s a one-pan recipe. Great for mid week dinners!

Easy Vegetable Traybake

Potato and pesto veggie traybake is a delightful dish that brings together the earthiness of potatoes and the vibrant flavours of various vegetables, all united by the aromatic tang of pesto.

The ingredients are drizzled with olive oil and baked to perfection, resulting in a meal that is satisfyingly crunchy on the outside, yet tender and flavourful on the inside. The pesto adds an extra layer of savoury complexity, making this traybake a true feast for the senses.

Why you’ll love this recipe:

• Easy to Prepare: With just a few ingredients and minimal prep time, this dish is perfect for those busy weeknight dinners.
• Versatile: You can switch up the veggies according to the season or your personal preference. It’s also a great way to use up leftover vegetables.
• Nutritious: Packed with vitamins and minerals from the veggies, and healthy fats from the olive oil and pesto, it’s a meal that’s nutritious as well as delicious.
• Vegetarian & Vegan-Friendly: This recipe is a fantastic option for vegetarians and vegans, but it’s so tasty that even meat-lovers will enjoy it.
• Great for Sharing: The traybake format makes it ideal for family meals or dinner parties – just lay it out on the table and let everyone dig in!

Ingredients

• 500 g Potatoes (Cut into small chunks (with skins on))
• 2 Red onions (Cut into wedges)
• 3 tbsp Olive Oil
• 100 g Green Pesto
• 1 Courgette
• 1 Red Bell Pepper
• 200 g Cheese (Grated on feta cheese)
• 1 tsp Garlic Granules
• Salt and Pepper (to season)
• Croutons (or leftover bread rolls)

How to make a potato and pesto vegetable traybake

STEP 1: Preheat the oven to 220℃/200℃fan/Gas 7.

STEP 2: Add the potatoes and onions to the roasting tin and add 2 tbsp olive oil and season with garlic granules, salt and pepper. Roast in the oven for 20 minutes.

STEP 3: In a small bowl mix 2 tbsp of pesto with 1 tbsp olive for the dressing. Add 3 tbsp of water to the remaining pesto to loosen.

STEP 4: After 20 minutes add the courgette and red pepper and roast for a further 10 minutes.

STEP 5: Add the pesto mix to roasting tin and mix through. Top with the croutons or pieces of leftover bread and grated cheese. Roast for 10 minutes.

Serve with a drizzle of pesto dressing.

Storage

This traybake can typically be stored in the refrigerator for up to 3-4 days. To ensure it stays fresh, it should be cooled completely before being transferred to an airtight container.

When you’re ready to enjoy it again, it can be reheated in the oven or microwave until heated through. Please note that the texture may change slightly upon reheating, with some vegetables becoming a bit softer.