Potatoes with roasted vegetables and sardines
These potatoes with roasted vegetables and sardines can be put together using leftover roasted veggies and/or boiled potatoes so it is a super quick and easy dish. Even if you want to make it from scratch, it should be on the table within 30 minutes. Serve it with a crispy green salad.
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the pepper into chunks, and the onion into wedges, the tomatoes in half, then put them on a baking tray.
- Tuck the garlic cloves between them, and add the oil, balsamic vinegar, herbs and chilli flakes. Season with salt and pepper, then toss well.
- Roast in the oven for about 25 minutes until the veggies are tender.
- Meanwhile, cut the potatoes into chunks and put them in a pan of lightly salted water.
- Bring to a boil then cook for 10-15 minutes until tender. Add the spinach for the last minute of cooking. When the potatoes are tender and the spinach has wilted, drain them and keep warm in the pot.
- Remove the roasted veggies and transfer them, together with the cooking just to a big bowl.
- Add the potatoes and spinach and mix well. Season to taste.
- Finally, drain the sardines and tear them into small pieces. Scatter these on top the salad and toss gently.
- Serve warm.