Tuesday, January 20, 2009

Baked potatoes stuffed with roasted vegetables

4 medium sized russet potatoes
1 eggplant, cut into 1 inch cubes
1 zucchini, cut into 1/2 inch slices
1 yellow squash, cut into 1/2 inch slices
4 tomatoes, diced
1 red bell pepper, cut into 1 inch cubes
1 red onion, diced
3 garlic cloves, minced
1 bay leaf
thyme and rosemary to taste
kosher salt and pepper to taste
1 Tb. olive oil

Preheat oven to 400. In a 3-4 qt baking dish combine everything but russet potatoes. Cover tightly with aluminum foil. Wash potatoes thoroughly and pierce with fork. Put potatoes on one rack of the oven and vegetables on the other. Stir vegetables after 1/2 hour and return to the oven. Bake for another 1/2 hour. Cut slits in potatoes and top with vegetable mixture.


April Kennedy said...

Are you going shopping today (Tuesday)? And how much do you think your groceries will cost?!

Unknown said...

My shopping without Larry's Produce is about $200 for 2 weeks.