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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
