Fennel, mozzarella & olive traybake
This throw-it-all-in-a-pan veggie traybake has a Mediterranean twist with olives, juicy in-season tomatoes and creamy mozzarella
New potatoes, raw
500 g, larger ones halved
2 medium, trimmed and thickly sliced
Calorie controlled cooking spray
4 individual, trimmed and cut into thick wedges, fronds reserved
Olives, in Brine
200 g, pitted green and black olives
4 clove(s), crushed
1 medium, cut into slim wedges
1 zest(s) of 1
400 g, on the vine
125 g, torn into chunks
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Bring a medium pan of water to the boil, add the potatoes and cook for 5 minutes, then remove with a slotted spoon, reserving the cooking water.
- Put the parboiled potatoes in a large roasting tin along with the courgettes. Mist the vegetables all over with cooking spray, season well, then bake for 10 minutes.
- While the vegetables are roasting, return the pan to the heat, add the fennel then cover and simmer for 10 minutes, until tender. Drain well then add to the roasting tin along with the olives, garlic and lemon wedges. Toss to combine, then add the tomatoes, mist again with cooking spray and season well. Return to the oven and bake for another 10 minutes until the vegetables are tender and golden.
- Scatter over the mozzarella, lemon zest and fennel fronds, then serve.