Skip to main content

Balsamic Roasted Veggie Smothered Baked Potatoes

Gluten free roasted balsamic vegetables
Roasting vegetables in balsamic vinegar and olive oil.


One of our favorite easy weeknight recipes is a piping hot baked potato, split open and drizzled with fruity extra virgin olive oil and heaped with balsamic roasted vegetables. What could be simpler? This humble recipe idea has literally saved me on nights when I was  starving, and too tired to cook. Not to mention craving something easily gluten-free besides brown rice pasta.

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.

Ingredients:

2 large baking potatoes or sweet potatoes

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

For Serving:

2 tablespoons extra virgin olive oil
2-4 tablespoons grated Parmesan, crumbled goat, feta or vegan cheese
More options below


Instructions:

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 or JalapeƱo 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.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Vegan Blueberry Cobbler Recipe

Blueberry cobbler- a taste of summer. Fresh blueberries = summer. And lucky for me these indigo-hued gems are not only gluten-free and chock full of antioxidants (every celiac goddess needs fistfuls of antioxidants, you know) but they're pretty much everything-free. So that shoots them right to the top of a certain allergy-prone goddess' Yum List. I've been plopping them into smoothies , scattering them in bowls of buckwheat flakes and simply munching on them straight from the colander. Ah. Blueberry heaven. Insert hazy slo-mo flashback Once upon a time- in the innocent and carefree days of living merely gluten-free- I used to make a delectable (and ultra-easy!) Summer Blueberry Crisp . And Sour Cream Blueberry Muffins to die for. Click on those recipes for some serious berry indulgence. Go ahead. I won't mind. I'll wait. I won't be jealous. Well. Maybe just a wee bit jealous, now that I am gluten and casein-free. Not to mention temporarily egg

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro