Mediterranean Potato and Vegetable Bake

800g smooth potatoes (such as Desiree), thickly sliced
500g mixed Mediterranean vegetables, e.g. aubergines, courgettes and peppers, roughly chopped
50g pine nuts
1 tbsp oil
2 tbsp pesto

Typical varieties: Desiree
Prep time: 5 mins
Cook in: 25 mins
Serves: 4

Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season. Bake for 20 minutes until tender.
Stir in the pesto and cook for a further 5 minutes. Serve immediately.
For a meaty alternative, thinly slice 400g pork or chicken breast and mix in with the vegetables and cook as above.

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

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Station Yard, Scawby, Brigg, North Lincolnshire, DN20 9DP
tel: 01652 650 317, fax: 01652 655 772, email:
Bennett Potatoes Ltd. Registered as a company in England and Wales No. 6682215. Registered office: Station Yard, Scawby, Brigg,North Lincolnshire, DN20 9DP