Potato and Tomato Bake

READY IN: 40mins
Recipe by NotQuiteVegetarian

Another wonderful and healthy recipe from clinical dietitian and best-selling author Allan Borushek. 725kJ per serving.

Top Review by Latchy

This was a really good recipe and looked rather nice as well, wish my camera was working. I used cherry tomatoes which partially collapsed and that is what made it look nice. The other thing I did add was a little lemon juice squeezed over everything before baking. I also used fresh oregano as that is all I had growing at this time. I had this with some really good sausages. Will make this again.

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C.
  2. Slice the vegetables into chunks or thick slices.
  3. Flavour with garlic and drizzle with a good coating of olive oil.
  4. Add seasoning and mix through.
  5. Bake in a 200°C oven until the vegetables are cooked through and golden on top (approx 30 minutes.
  6. Stir occasionally to distribute the juices and flavours.

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