A slightly more exotic take on the classic potato bake. This recipe can make a satisfying meal, or be served as an accompaniment to a main.

Serves 4

800g boiling or new potatoes, thickly sliced
500g mixed Mediterranean-style vegetables, e.g. eggplant, courgettes, deseeded capsicums, roughly chopped
50g pine nuts
1 Tbsp vegetable oil
pinch salt
freshly ground black pepper to taste
2 Tbsp pesto

Preheat oven to 200°C.
Place potatoes, vegetables and pine nuts in a large roasting tin.
Add oil, salt and pepper.
Bake in preheated oven for 20-25 minutes or until tender.
Stir in the pesto and cook for a further 5 minutes.
Serve immediately.

Serving suggestion: Serve with grilled haloumi and crusty bread for a meal.