Roasted Veggie Smothered Baked Potato

Roasted Veggie Smothered Baked Potato is easy to prepare and tastes great. 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 potatoes1 sweet or red onion, cut into wedges1 head broccoli, trimmed, cut into florets1 cup carrots cut into matchsticks1 each red, green & yellow pepper, cored and cut into strips1 cup butternut squash, cubed1 zucchini, cut into half moons1 yellow squash, cut into half-moons5 cloves garlic, chopped3-4 tablespoons extra virgin olive oil, more as needed3-4 tablespoons balsamic vinegarSea salt and fresh ground pepper1 teaspoon dried Italian Herb seasoning- oregano, sage, rosemary, thyme, basil2 tablespoons extra virgin olive oil2-4 tablespoons grated Parmesan, crumbled goat, feta or vegan cheese

PREPARATION:

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, JalapeƱo Lime Hummus, or a side of baked beans and tender baby greens.

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.

Total Servings: 4

NUTRITION: Per Serving

Calories: 348Carbohydrates: 56.9gCholesterol: 0mgFat: 11.2gSaturated Fat: 1.6gFiber: 10.8gSodium: 99mgProtein: 10.6g

I hope you enjoy our Roasted Veggie Smothered Baked Potato recipe. Let me know what you think; and please if you have any great healthy recipes that you enjoy, feel free to send them along so we can share them.

Untile next time, remember to Eat Well and Eat Healthy.

Pops