Mediterranean Potato Bake with Peppers & Olives

 This colourful Mediterranean Potato Bake with Peppers and Olives is super simple to make, packed with flavour and delicious served hot or cold.

MEDITERRANEAN POTATO BAKE WITH PEPPERS & OLIVES

I had you at potatoes, didn't I?

However, there is so much more in this bake.

It's so full of flavour and super easy to make.

Baked in the oven, then served hot or cold.

Yum, just yum!

SHEET PAN DINNER

I do love an easy dinner.

My sheet pan is used a lot for these oven-baked dinners.

It's just an easy way of cooking.

I have a heavy gauge American sheet pan, but you could use a baking tray, a large casserole dish or a roasting tin.

If you buy one online, do measure careful as mine only just fits, and it has to go right at the top where the grill pan should be.

WHAT YOU NEED TO MAKE MEDITERRANEAN POTATO BAKE

You only need a few simple ingredients to make this tasty bake.

1. Potatoes
2. Bell Peppers
3. Tomatoes
4. Pesto
5. Black Olives (pitted)
6. Green Olives (pitted)
7. Olive Oil
8. Salt & Pepper
9. Fresh Basil
10. Balsamic Drizzle (optional)

You know it's going to be good.

WHICH KIND OF POTATOES DO YOU USE IN A POTATO BAKE?

When you are roasting potatoes you want a floury potato like a Maris Piper, but for this recipe use baby potatoes.

What you are looking for is a firmer, waxy potato.

It just works better for this recipe.

Of course, you can just use what you have, but if you are buying the ingredients to make this dish, then buy a waxy potato like baby potatoes, Charlotte potatoes or Jersey Royal potatoes.

Also try - Vegan Burger & Onion Bake with little roasty potatoes

ADD BELL PEPPERS FOR FLAVOUR AND COLOUR

I used red and yellow bell peppers for this bake, cut into strips.

You could also use orange or green bell peppers.

Personally, I'm not a fan of green peppers, as they are so bitter, but feel free to add them if you like.

You could also add some chilli pepper if you like a bit of heat.

ADD TOMATOES FOR EXTRA FLAVOUR

You also want to add a generous amount of tomatoes to this bake.

I used baby plum tomatoes, but you could use cherry tomatoes.

In fact, any tomatoes would be good in the bake.

If you are using bigger salad tomatoes, just cut them into wedges before adding them.

VARIATIONS TO THIS RECIPE

Make a few tweaks to change up this recipe each time:

1. Sweet potatoes - instead of baby potatoes
2. Chilli peppers - add for heat
3. Chilli flakes - add for heat
4. Mushrooms - instead of peppers
5. Broccoli - would be a good addition
6. Red onion - always tastes great roasted
7. Red pesto - instead of classic pesto (remember to look for a vegan pesto)
8. Sundried tomato paste - would taste great instead of pesto
9. Vegan cheese - why not sprinkles some grated vegan cheddar or mozzarella on top before baking
10. Vegan feta - sprinkle this over the bake before serving, don't bake as it will just melt

HOW TO SERVE MEDITERRANEAN POTATO BAKE

Here are some ideas for serving this delicious potato bake.

SERVE IT HOT

1. STAR OF THE SHOW - on its own with garlic bread 
2. STAR OF THE SHOW - on its own with salad
3. TART - with a puff pastry tart (like my garlic mushroom tart) and vegetables
4. BURGER - great served with a bean burger and salad
5. PIZZA - serve with a couple of slices ot pizza and coleslaw

SERVE IT COLD

1. PICNIC - serve cold as a potato salad at a picnic
2. BBQ or BUFFET - Serve cold as a fancy potato salad
3. LUNCHBOX -  for a lunch you will really look forward to (check out The Vegan Lunchbox for more lunch ideas)
4. SALAD - serve it a green salad and coleslaw
5. TOASTIE - serve it on the side with a toastie or panini

MORE AMAZING POTATO RECIPES TO TRY

Here are a few more tasty potato recipes for you to try:

• Cheesy Potato & Cauliflower Bake with Spinach
• Dill Potato Salad
• Moroccan Style Potato Bake
• Roasting Tin Balti Potato Bake
• Scottish Rumbledethumps
• Slow Cooker Pizza Potatoes

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HOW TO MAKE VEGAN MEDITERRANEAN POTATO BAKE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

1. Preheat the oven.
2. Parboil the potatoes for 10 minutes.
3. Add the potatoes and slices peppers to a large bowl. I used my mixing bowl.

Full printable recipe below.

STEP 2

1. Add the baby plum tomatoes (or other small tomatoes) and mix.
2. Add the pesto, oil and a good seasoning of salt and pepper and mix well.

STEP 3

1. Spead out in an even layer on a sheet pan, baking tray, roasting tin or casserole dish and bake until starting to char at the edges.
2. Add black and green olives and fresh basil.
3. Serve hot or cold with a drizzle of balsamic glaze (optional)
4. Enjoy!

potato bake, Mediterranean potato bake, roasted potatoes, roast potatoes, roast baby potatoes, vegan potato salad, vegan potato bake, baby potato recipes, vegan potato recipes

dinner

Mediterranean, vegan

Yield: 4

Author: Jacqueline Meldrum

Mediterranean Potato Bake with Peppers & Olives

This colourful Mediterranean Potato Bake with Peppers and Olives is super simple to make, packed with flavour and delicious served hot or cold.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 kg (2  1/4 lbs) baby potatoes (or other waxy potatoes)
• 1 red pepper, sliced
• 1 yellow pepper. sliced
• 325g (11 ½ oz) baby plum tomatoes (or other small tomatoes)
• 4 tbsp vegan pesto
• 1 tbsp olive oil
• salt and pepper
• 70g (2 ½ oz) black pitted olives
• 70g (2 ½ oz) green pitted olives
• 15g (small handful) fresh basil leaves

Instructions

1. Preheat the oven to 180c/ 160c fan/350 f/ gas mark 4.
2. Wash, then half your baby potatoes. If you are using large potatoes, you may want to quarter them.
3. Parboil your potatoes in a pan with plenty of salted water. Bring to the boil and cook for 10 minutes.
4. Drain the potatoes in a colander over the sink, then pour the potatoes into a large mixing bowl and add the red pepper slices and cherry tomatoes.
5. Add the pesto, olive and olive oil, then season with salt and pepper and mix well.
6. Spread the coated vegetables in an even layer on a sheet pan, baking tray or roasting tin and roast for 30 minutes until charred at the edges (check before the time is up).
7. Remove from the oven and add the olives and basil.
8. Serve hot or cold.
9. Enjoy!

Notes:

You can add chilli flakes or chilli peppers to add some heat.

Sundried tomatoes can also be added at the same time as the olives.

You could also crumble some vegan feta over the bake before serving.

Once cool this bake can be kept in the fridge for 3-4 days or frozen.

Calories

4 servings = 422 calories per portion

5 servings = 337 calories per portion

4 servings = 282 calories per portion

Nutrition Facts

Calories

422.40

Fat (grams)

16.01

Sat. Fat (grams)

2.61

Carbs (grams)

64.44

Fiber (grams)

8.59

Net carbs

55.85

Sugar (grams)

6.47

Protein (grams)

9.91

Sodium (milligrams)

443.60

Cholesterol (grams)

3.88