Search

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

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!


potato bake on a sheet pan

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.


Potato bake in a Spode serving dish

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.


Baby Potatoes in a white cast iron pan

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.



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.


baby plum tomatoes in a bowl

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.


Potato and Vegetable Bake drizzled with balsamic glaze

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


roasted potato salad with veg

MORE AMAZING POTATO RECIPES TO TRY



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


WANT NEW RECIPES DELIVERED TO YOUR INBOX?


Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.


Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.


pin it for later

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

Follow me on PinterestFacebookTwitter and Instagram

Join my Facebook group Living on the Veg? It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.



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.

Mediterranean Potato Bake - Step 1 - preparing the veg

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.


Mediterranean Potato Bake - Step 2 - tomatoes and dressing added

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.


Mediterranean Potato Bake - Step 3 - roasted bake

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

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

28 comments

  1. We have recently started experimenting with Mediterranean diet. And your recipe is perfect to give it a try! I will make it this weekend. Hope to get the same result as you. :)

    ReplyDelete
    Replies
    1. Enjoy it Irina abd I am sure it will be gorgeous!

      Delete
  2. I love recipes that can be adapted for hot or cold! I can't wait to try chilled in the summer and then again warm in the winter. Yum!

    ReplyDelete
  3. This made for such a great weeknight dinner! It was so easy to put together, and the fresh basil added such a summery touch.

    ReplyDelete
  4. Wow this looks reallyyyy good… I’m going to try this with your suggestion to add some chilli peppers!! Great for lunches or a quick dinner!

    ReplyDelete
    Replies
    1. Oh yes do and perfect for both lunch and dinner.

      Delete
  5. Perfectly easy and so flavorful. I love roasted veggies and the addition of potatoes makes it almost a meal. I am going to make it again and take to a BBQ tomorrow as a room temperature side dish. And, I'm with you on the green peppers - no thanks! :-)

    ReplyDelete
    Replies
    1. You could definitely eat it as it is. Have fun at the BBQ.

      Delete
  6. I am going to a barbecue at a friend's house tomorrow (hopefully the rain will hold off) so this is perfect. Jill

    ReplyDelete
    Replies
    1. I'll cross my fingers the rain holds off for you Jill. Have fun and enjoy the recipe.

      Delete
  7. That looks so good and yes you had me at potatoes

    ReplyDelete
  8. Wow...this looks extremely flavorsome and delicious. Will a perfect comfort food for the coming rains.

    ReplyDelete
    Replies
    1. Yes potato dishes are so comforting. Perfect for rainy days

      Delete
  9. Loved this recipe! So easy and delicious!

    ReplyDelete
  10. You certainly had me at potatoes. I love mediterranean flavours especially this time of year, can't wait to try this.

    ReplyDelete
  11. This combines all of my favourite things into one pan. Thanks so much for the recipe!! :)

    ReplyDelete
  12. Yum!! This is so perfect for using up all the veggies that are in my CSA! Thanks for this recipe!

    ReplyDelete
    Replies
    1. Oh yes definitely a good recipe for using up whatever you have

      Delete
  13. Tried it tonight and it was praised by the family. Just wanted to let you know (Nicola)

    ReplyDelete
    Replies
    1. Aww thanks for taking the time to letme know Nicoka. I'm glad you enjoyed it

      Delete
  14. This looks so delicious and very tasty! So excited to make this to go along with dinner tonight! We are going to love how this recipe turns out! I can't wait!

    ReplyDelete
  15. Thanks for sharing, this potato bake looks a great idea :)

    Nic | Nic's Adventures & Bakes

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x