Sheet Pan Mediterranean Potatoes & Vegetables
274kcal
Ingredients
- 500 g new baby potatoes
- 1 red onion
- 1 red pepper
- 1 zucchini
- ½ can 200g butter beans
- 2 tablespoon oil
- 1 tablespoon corn flour
- 1 teaspoon basil
- 1 teaspoon dried oregano
- 5-6 fresh basil leaves
To Serve:
- Sun-dried tomato butter bean hummus
Method
- 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 ½ 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 ½ can of butter beans with 4 sun-dried tomatoes, 2 cloves of garlic, the juice from the other half of the lemon, 1 tablespoon olive oil, and a handful of basil leaves. Blend until smooth and creamy = adding a splash (1 tablespoon at a time) of water to achieve the right consistency.
Nutrition
Serving1gCalories274kcalCarbohydrates35gProtein10gFat12gSaturated Fat1gPolyunsaturated Fat10gSodium227mgFiber9gSugar10g
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.