Lemon Baked Potatoes with Vegetables and Romesco Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Toss potatoes with first measure of olive oil and lemon zest on prepared tray and season with salt and pepper. Bake for about 15 minutes, until tender.
3. Remove tray from oven, sprinkle over tomatoes and bake a further 5 minutes, until potatoes are golden and tomatoes start to blister.
4. Remove tray from oven, sprinkle over pine nuts and bake a further 2–3 minutes, until pine nuts are toasted. Check regularly to avoid burning pine nuts.
5. While potatoes are baking, prepare the rest of the meal. Place all vegetable ingredients on a plate, squeeze over lemon juice and drizzle over second measure of olive oil. Season with salt and pepper and toss to coat.
6. Heat a drizzle of oil in a large fry-pan on medium-high heat. Stir-fry vegetables, in batches, for about 5–6 minutes, until caramelised and tender.
7. Divide lemon baked potatoes and vegetables between plates. Top with feta cheese, romesco sauce and basil leaves. Squeeze over lemon wedges just before eating.