2 large baking potatoes or sweet potatoes
For topping- choose your favorites - anything goes. We did:
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
Sea salt and fresh ground pepper
1 teaspoon dried Italian Herb seasoning- oregano, sage, rosemary, thyme, basil
For Serving:
2 tablespoons extra virgin olive oil
2-4 tablespoons grated Parmesan, crumbled goat, feta or vegan cheese
More options below
Preheat oven to 400 degrees 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.
Serve with Hummus Tahini or Jalapeño Lime Hummus, or a side of baked beans, and tender baby greens.
Serve with Hummus Tahini or Jalapeño Lime Hummus, or a side of baked beans, and tender baby greens.
Serves 2 as dinner, 4 as side dish.
