Jacket Potatoes With Roasted Veggies Goat Cheese Recipes

JACKET POTATOES WITH ROASTED VEGGIES & GOAT CHEESE

Steps:

• Preheat oven to 150 (fan)/170 (gas/electric) degrees Celsius.
• Massage some oil on the skins of each potato, then rub some coarse salt over them.
• Prick each potato all over with a fork.
• Set in the oven and roast 1 1/2- 2 hours, or until potatoes are crisp and tender (time will vary depending on the actual size and type of potato you use).
• Meanwhile, get all your veggies together in a roasting pan.
• Drizzle a bit of oil on top (mabye 2 Tbsp.just enough to lightly coat the veggies).
• Sprinkle with a bit of coarse salt to taste and then toss.
• Roast for about 1 hour, tossing at least once while cooking, or until all are nicely roasted.
• Once potatoes are ready, cut an X into the top of each and fluff the insides with fork.
• Place a pat of butter to taste inside each potato.
• Place some slices of goat's cheese into each potato and pop back into the oven long enough to melt the cheese (maybe 5 minutes).
• Toss the roasted veggies with a few spoonfuls of pesto sauce or a flavorful salad dressing (such as honey mustard or Caesar or ranch).
• Set each potato onto a serving plate, and spoon a hearty portion of roasted veggies over the top, letting it spill over the sides.
• Serve with extra butter, salt, pepper on the side for each person to adjust the seasonings to their tastes.

ROAST MEDITERRANEAN VEGETABLES WITH POTATOES & GOAT'S CHEESE

Steps:

• Preheat the oven to 200 degrees C, 392 F. Make sure the trays are in the oven when preheating.Place the potatoes on one tray then drizzle one tablespoon of oil over them add 1/4 tsp each of sea salt and black pepper. Place on the middle shelf and roast for 8 minutes.
• Add the eggplant (aubergine), peppers and onion to the other tray, add the thyme and 2 of the lemon halves. Drizzle another tablespoon of oil over everything and a squeeze of juice from one lemon half. Reserve the last lemon half for serving.Season with salt and pepper.Cook for about 15 minutes.
• After 15 minutes add the zucchini (courgette), tomatoes and goat's cheese. Using a spoon scoop up as much juice from the tray as you can and drizzle that over everything along with the remaining tablespoon of oil.Cook for another 10 minutes or until the zucchini is just soft, the cherry tomatoes are slightly burst and the cheese is golden.
• Once everything is cooked add the potatoes to the vegetables. Scatter some basil leaves over everything and serve immediately. Make sure any remaining juice is served over the vegetables. A little squeeze of the roasted lemon is also recommended.