Mediterranean Sweet Bite Pepper, Olive & Caper Tray Bake

Total: 45 mins

A Med-inspired bake that tosses sweet bite peppers with tender hunks of potato, slivers of red onion and juicy vine tomatoes, and cooks them with salty capers and olives, a kick of chilli and a squeeze of lemon. So much flavour – and barely any washing up.

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374 kcal
(per portion)

Ingredients you'll need

300g sweet bite peppers
500g potatoes
2 red onions
3 vine tomatoes
80g Kalamata olives
1 chilli
1 garlic clove
1 lemon
1 tbsp capers
50g rocket

From your kitchen

2 tsp olive oil
Sea salt
Freshly ground pepper

You'll need

Large roasting tin

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scatter the whole sweet bite peppers into a large roasting tin. Scrub the potatoes and chop them into bite-sized chunks. Peel the red onions and cut them into 6-8 wedges each. Add the potatoes and onions to the roasting tin.
2.
Drizzle 1 tsp olive oil over the veg, add a pinch of salt and pepper and toss to coat. Slide the veg into the oven to roast for 20 mins.
3.
Meanwhile, slice the tomatoes into thin wedges and pop them into a bowl. Finely chop the chilli (you can scrape out the seeds and white pith for if you prefer less heat). Peel and finely chop the garlic. Add the chilli and garlic to the tomatoes. Tip in the olives. Grate in the lemon zest.
4.
When the veg have roasted for 20 mins, remove the tin from the oven. Add the contents of the tomato bowl to the tin. Stir well and return the tin to the oven for another 20 mins, till the potatoes and peppers are soft.
5.
Squeeze the lemon juice into a bowl. Rinse 1 tbsp capers and add them to the lemon juice. Add 1 tsp olive oil and whisk together with a fork.
6.
When the veg are cooked, remove from the oven and drizzle over the lemon and caper dressing. Fold through the rocket leaves, divide between 2 warm plates and serve straight away.

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