Baked Potatoes with Balsamic-Roasted Vegetables
serves 2-4
Roasted vegetables seasoned with balsamic vinegar and Italian herbs and served atop baked potatoes make an easy, satisfying supper or a side dish for grilled or roasted meats.
Read more about this recipe at Karina's Kitchen.
2-4 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, plus more as needed for drizzling
3-4 tablespoons balsamic vinegar
1 teaspoon dried Italian herbs, such as oregano, sage, rosemary, thyme or basil
2-4 tablespoons grated parmesan or crumbled goat, feta or vegan cheese
prep: 10 minutes
total: 45 minutes
aluminum foil
roasting pan
1. Preheat oven to 400F. 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.
2. In the meantime, combine the cut vegetables and garlic in a roasting pan and toss with the olive oil, balsamic vinegar and a sprinkling of sea salt; add your favorite Italian herbs.
3. 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.
4. To serve, place each potato on a serving plate, split open, and season with a drizzle of good extra virgin olive oil, sea salt and pepper. Top each potato with the roasted veggies, and sprinkle with cheese if desired.
