Mediterranean traybake recipe
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- Serves 4
- Takes 55 mins
- 527 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2210kJ 527.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 67.6gProtein 17.2gFibre 12.1g
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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
