The Best Potato And Pesto Vegetable Traybake
Simple and tasty vegetable traybake with green pesto
Equipment
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)
Instructions
- Preheat the oven to 220℃/200℃fan/Gas 7.
- 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.
- 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.
- After 20 minutes add the courgette and red pepper and roast for a further 10 minutes.
- 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.
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Nutrition
Calories: 524kcalCarbohydrates: 33gProtein: 17gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 52mgSodium: 702mgPotassium: 795mgFiber: 5gSugar: 6gVitamin A: 1155IUVitamin C: 42mgCalcium: 434mgIron: 2mg
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