Balsamic Roasted Veggie Smothered Baked Potatoes
|Roasting vegetables in balsamic vinegar and olive oil.|
Roasted Veggie Smothered Baked Potato Recipe
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.
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
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.
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.
More Serving Options- Build Your Own:
Layer split potatoes with my Vegan Pesto.
Add pine nuts, sunflower seeds, or toasted pumpkin seeds for some crunch.
Other veggies to include: mushrooms, onion, cauliflower, green beans, spinach leaves, Swiss chard, artichoke hearts, shredded cabbage, bok choy, etc.
Add more protein by adding drained canned chick peas, or white or black beans during the last 15 minutes of roasting.
Add protein with 2 chopped hard boiled eggs; sprinkle on the veggies.
Sprinkle with slivered almonds, chopped pecans or walnuts.