PESTO, POTATO & VEGETABLE TRAY BAKE
Traybakes are a great way to combine lots of ingredients for a quick and easy midweek dinner. This recipe takes your average tray bake to the next level by adding delicious pesto to the mix, giving it a rich texture and Italian flavour. Tasty pine nuts and parsley top the whole thing off!
Per serving : 346kCal / Carbs 36g / Protein 10g / Fat 18g
Ingredients
200g White Potato (peeled and cut into small squares)
50g Red Peppers (cut into squares)
50g Yellow Pepper (cut into squares)
100g Courgette (halved and cut diagonally)
12g Pine Nuts
1 tbsp Olive oil
pinch of Salt
pinch of Pepper
1 1/2 tbsp Pesto Sauce
150g Red Kidney Beans (drained weight)
1 tsp Parsley (roughly chopped)
How to make it
- Pre heat the oven to 200°C ( 390°F).
- Place the potato, peppers, courgette, pine nuts, olive oil, salt and pepper on a baking tray/dish. Mix it all up then place in the oven for 15 minutes.
- Remove from the oven, stir and place back in the oven for a further 15 minutes.
- Remove from the oven, add the pesto, stir it through and cook for another 5 minutes.
- Meanwhile, rinse the kidney beans and place in a saucepan with boiling water. Cook for 4 minutes.
- Remove the baking tray from the oven, drain the kidney beans and add them to the baking tray.
- Mix in the kidney beans, sprinkle with parsley and serve.