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Foodie 411

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Roasted Veggie Smothered Baked Potato

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Build your own recipe. Cut up whatever fresh veggies you have on hand, throw them in a roasting pan and toss with a little olive oil and sea salt. Add a good dash of balsamic vinegar and dried basil, thyme, or sage. Wrap a couple of russet or sweet potatoes in foil. Toss everything into the oven. An hour later- dinner is ready.

Ingredients

2 large
baking potatoes, or sweet potatoes
1
sweet or red onion, cut into wedges
1 head
broccoli, trimmed, cut into florets
1 cup
carrots, cut into matchsticks
1 each
red, green, & yellow pepper, cored and cut into strips
1 cup
butternut squash, cubed
1
zucchini, cut into half moons
1
yellow squash, cut into half moons
5 cloves
garlic, chopped
3-4 tablespoons
extra virgin olive oil, more as needed
3-4 tablespoons
balsamic vinegar
1 teaspoon
dried Italian herb seasoning, oregano, sage, rosemary, thyme, basil
2 tablespoons
extra virgin olive oil
2-4 tablespoons
Parmesan, crumbled goat, feta or vegan cheese, grated
sea salt and fresh ground pepper

Instructions

Preheat oven to 400°F.
Wash the potatoes; prick with a fork; wrap in foil. Place the potatoes in the hot oven, on the top rack, and bake for 15 minutes.
In the meantime, combine the cut veggies and garlic in a roasting pan and toss with the olive oil, balsamic vinegar and sea salt; add your favorite seasoning.
Add the pan of vegetables to the oven on a lower rack, and bake for 45 minutes, until the potatoes and the vegetables are tender. Stir at least once during roasting.
To serve, place each potato on a serving plate, split open, and season with a drizzle of good tasting extra virgin olive oil, sea salt and pepper.
Top each potato with the roasted veggies, and sprinkle with shredded Parmesan, vegan, feta or goat cheese.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com