Mediterranean Potato Bake
✓ 800g salad potatoes, thickly sliced
✓ 1 courgette, sliced
✓ 1 aubergine, sliced
✓ 1 red pepper, deseeded and sliced
✓ 1 yellow pepper, deseeded and sliced
✓ 50g pine nuts, chopped
✓ 2ml red pesto (optional)
✓ 1 tsp olive oil
1. Preheat the oven to 200C/180C fan/gas mark 6
2. Put the potatoes, chopped vegetables and pine nuts in a large roasting tin. Drizzle with the oil and toss to coat. Bake for 20 minutes, or until tender.
3. Add the pesto, if using, and bake for another 5 minutes. Serve immediately.