Roasted Vegetables with Baked Potatoes

By KSmitherman

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
• 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

Details

Adapted from webmd.com

Preparation

Step 1

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.