Lemon Baked Potatoes with Vegetables and Romesco Sauce

Steps

1. Prep potatoes Preheat oven to 220oC. Preheat BBQ hot plate or grill to high (if using). Cut potatoes into 1cm rounds and toss with lemon zest and a drizzle of oil on a lined oven tray. Season.
2. Cook potatoes Bake for about 15 minutes, until tender. Remove tray from oven, sprinkle over tomatoes and bake for a further 5 minutes, until potatoes are golden and tomatoes start to blister. 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.
3. Prep veggies Trim asparagus ends 1cm, slice capsicum 2cm and thinly slice courgette lengthways. Place asparagus, capsicum and courgette on a plate, squeeze over lemon juice and drizzle with oil. Season and toss to coat. Cut remaining lemon into wedges.
4. Cook veggies Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook vegetables, in batches, for about 5–6 minutes, until caramelised and tender. Alternatively, if using BBQ, grill vegetables for about 3 minutes each side, until caramelised and tender. The BBQ gives the vegetables a wonderful, smoky flavour boost
5. Serve potatoes and vegetables topped with crumbled feta cheese, romesco sauce, basil anad lemon wedges.