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Mediterranean traybake recipe
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Created by The Tesco Recipes team
This colourful veggie traybake is cooked in one tray for a super-easy midweek meal. We've packed in lots of veg, while pesto and salad cheese bring fresh and punchy flavours. Serve with warmed pittas for a family feast! See method
Ingredients
- 4 baking potatoes, cut into 3cm chunks
- 2 tbsp vegetable oil
- 1 red onion, cut into 8 wedges
- 1 red pepper, cut into thin strips
- 250g pack cherry tomatoes
- ½ red chilli, deseeded and finely diced
- 95g reduced-fat pesto
- 150g salad cheese, crumbled into chunks
- 4 wholemeal pitta breads, halved
1 of your 5-a-day and a source of fibre
Each serving contains
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Energy
2210kj
527kcal
26%
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Fat
18g
26%
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Saturates
5g
24%
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Sugars
9g
10%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 67.6g
Protein 17.2g
Fibre 12.1g
Method
- Preheat the oven to gas 9, 240°C, fan 220°C. Arrange the potato chunks on a baking tray, drizzle over 1½ tbsp oil, season and toss to coat. Roast for 25 mins, stirring halfway through.
- Reduce the oven to gas 7, 220°C, fan 200°C. Remove the potatoes from the oven and add the onion, pepper, tomatoes and half the chilli; drizzle with the remaining oil. Roast for 15 mins until the onion and peppers are tender and the tomatoes are bursting.
- Stir through most of the pesto, scatter over the cheese and return to the oven for 6-8 mins until the cheese is golden brown.
- Lay the pittas out on a baking tray and pop in the oven for the final 2 mins of the cooking time.
- Drizzle over the remaining pesto and top with the remaining chilli. Serve with the pitta breads.
See more Vegetarian recipes