Roasted Veggies for Toppings

[suzanne sanders]

•  A few heirloom  potatoes, or two yukon gold, or sweet potatoes
• 1 sweet or red onion, cut into wedges
•  2 cups of kale, chopped
• 1 cup carrots, cut into matchsticks
• 1 each red & 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
• 1 teaspoon dried Italian herb seasoning, oregano, sage, rosemary, thyme, basil
• 2 tablespoons extra virgin olive oil
• 2-4 tablespoons raw cheese of choice 
•  Sea salt and fresh ground pepper

1. Cook veggies a head of time.  You can also use these roasted veggies on top of rice, pizza dough, pasta or in a wrap.
2. Combine the cut veggies and garlic in a roasting pan and toss with the olive oil, balsamic vinegar and sea salt; add Italian seasoning. 
3. Add the pan of vegetables to the oven  bake for 45 minutes, or until  the vegetables are tender. Stir at least once during roasting.
4. For the potatoes preheat oven to 400°F.
5. Wash the potatoes; prick with a fork or cut up in chunks. Place the potatoes in the hot oven, and bake for 15 minutes. Or place cut up potato of choice in a Pyrex glass dish, drizzle olive oil and butter over them and bake at 350 for 1 hour, maybe less
6. 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.
7. Top each potato with the roasted veggies, and sprinkle with raw cheese of choice