Roasted Veggie Smothered Baked Potato
http://glutenfreegoddess.blogspot.com/2005/12/balsamic-roasted-veg...
- 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
- More options below
- Produce
- Baking potatoes or sweet potatoes, large (2)
- Broccoli (1 head)
- Butternut squash (1 cup)
- Carrots cut into matchsticks (1 cup)
- Garlic (5 cloves)
- Italian herb seasoning- oregano, dried (1 teaspoon)
- Sweet or red onion, wedges (1)
- Yellow squash (1)
- Zucchini (1)
- Condiments
- Balsamic vinegar (3 tablespoons)
- Cooking & Baking
- Olive oil, extra virgin (5 tablespoons)
- Sea salt and fresh ground pepper (1)
- Dairy
- Parmesan, grated (2 tablespoons)
- Other
- 1 each red, green & yellow pepper, cored and cut into strips
- More options below
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Published December 3, 2005 (7 years ago).
1 person saved this recipe.
