This delicious small plate consists of a sheet pan meal of Mediterranean potatoes and vegetables served with a gorgeous sun-dried tomato hummus made with butter beans, and topped with crumbled feta and fresh basil leaves.
Simply delicious!
This recipe is similar to several others I’ve published on the website – such as my viral Greek potatoes with whipped feta, this red pepper feta dip with potatoes, chickpeas, and peppers, and this epic basil whipped feta with sun-dried tomato potatoes.
Ingredients
This recipe uses Mediterranean vegetables, such as:
- Red pepper
- Zucchini
- Red onion
However, you could add any vegetables you like to the potatoes. Some other ideas could include eggplant, mixed peppers, cherry tomatoes, mushrooms, and asparagus.
You’ll also need baby (new) potatoes – but you could swap these out for regular potatoes if you prefer. Just be sure to chop the potatoes small enough that they cook in the same time as the vegetables.
Making These Sheet Pan Mediterranean Potatoes and Vegetables
This recipe is extremely easy to make. It’s a sheet pan meal, meaning everything is cooked on one baking sheet to keep things simple.
You’ll simply chop your potatoes and vegetables into even-sized chunks, and add them to your baking sheet.
In this recipe, I’ve also added some butter beans tossed in a little corn flour and cumin to give the dish extra protein, fiber, and crunch!
Toss everything in your oil and seasonings, then roast for 30 – 35 minutes or until done! Check the recipe card below for the exact ingredient quantities and instructions.
Serving
In the photos for this recipe, I’ve served my Meditteranean potatoes and vegetables with a gorgeous sun-dried tomato hummus which I made from the other half of the canned butter beans that are roasted.
Simply blend up the butter beans with sun-dried tomatoes, garlic, basil, lemon juice, and a splash of oil, and you’ve got the perfect sauce to pair with your meal!
Storing
Store any leftovers separately to the hummus to avoid them going soggy in the fridge. Keep all components in air tight containers in the fridge for up to 3-4 days.
Sheet Pan Mediterranean Potatoes & Vegetables
This easy sheet-pan recipe featured Meditteranean-inspired potatoes and vegetables seasoned and roasted until perfectly crispy. Serve as a main or side dish.
Ingredients
- 500g new (baby) potatoes
- 1 red onion
- 1 red pepper
- 1 zucchini
- 1/2 can (200g) butter beans
- 2 tbsp oil
- 1 tbsp corn flour
- 1 tsp basil
- 1 tsp dried oregano
- 5-6 fresh basil leaves
To Serve:
- Sun-dried tomato butter bean hummus
Instructions
- Preheat your oven to 200C | 395F
- Dice all of your potatoes and vegetables in even sizes and add them to a baking tray.
- Add your butter beans to a bowl and toss them in the cornflour and cumin, then add them to the tray, too.
- Add the seasonings and olive oil, and stir the vegetables to ensure they're all fully coated.
- Roast the baking tray for 35 minutes until the potatoes are cooked and the vegetables turn crispy.
- Squeeze over 1/2 lemon juice and zest, then top the dish with fresh basil leaves.
- Perfect served over homemade hummus, like this sun-dried tomato butter bean hummus!
To Make Your Sun-Dried Tomato Butter Bean Hummus:
In a food processor, blend the remaining 1/2 can of butter beans with 4 sun-dried tomatoes, 2 cloves of garlic, the juice from the other half of the lemon, 1 tbsp olive oil, and a handful of basil leaves. Blend until smooth and creamy = adding a splash (1 tbsp at a time) of water to achieve the right consistency.
Notes
This delicious dish can also be served as a side dish alongside your favorite protein of choice! You could also roast the vegetables and potatoes separately if you're using larger potatoes and want to ensure they cook correctly without burning the vegetables.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 274Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 227mgCarbohydrates: 35gFiber: 9gSugar: 10gProtein: 10g