Lemon and oregano potato traybake with feta
Crisp potatoes roasted with lemon and oregano, then courgettes, tomatoes and olives added to the tray, with vegan feta on top. Greek in spirit and simple to put together.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan feta.
Method
- Set the oven to 200°C (180°C fan). Cut the potatoes into 2 cm chunks, leaving the skins on, and peel the garlic cloves and crush them lightly.
- Put the potatoes and garlic on a large roasting tray with the olive oil, the dried oregano, the juice of half the lemon and a good pinch of salt and black pepper. Toss and spread out in a single layer.
- Roast for 25 minutes, turning once, until the potatoes are starting to turn golden.
- In the meantime, cut the courgettes into thick half moons and the red onion into wedges.
- Add the courgettes, onion, cherry tomatoes and olives to the tray and turn everything in the oil. Roast for 20 minutes more, until the potatoes are crisp and a knife goes in easily, and the tomatoes have burst.
- Crumble the vegan feta over, squeeze over the rest of the lemon and serve from the tray.
Tip Leave the potato skins on, as they crisp up and save time. Smaller chunks cook faster if you are short of it.
Per portion
| Energy | 602 kcal |
| Protein | 12 g |
| Carbohydrate | 62 g |
| of which sugars | 14 g |
| Fat | 33 g |
| of which saturates | 15 g |
| Fibre | 11 g |
| Salt | 2.27 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- courgette2
- red onion1
- cherry tomatoes250 g
- olives60 g
- vegan feta100 g
- garlic3 cloves
- lemon1
- dried oregano1 tsp
- olive oil2 tbsp
