Jacket Potatoes With Roasted Veggies & Goat Cheese

I first tasted this in a great pub in Southwark London called "The Trinity." They make all their own recipes and everything there is homemade, even the condiments. Last night I tried to make my own version and it came very close to the original. This was served as a main dish with a side salad.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 4  large baking potatoes, scrubbed clean and dried
•  coarse salt, to taste
•  olive oil, to taste
• 4  tablespoons butter, to taste
•  goat's cheese, sliced (1 medium log)

• For the Roasted Veggies

• 1  red bell pepper, seeded and cut into chunks
• 1  medium eggplant, cut into chunks
• 1  medium onion, peeled, cut into chunks
• 1  medium zucchini, cut into chunks
•  garlic, if desired (as many whole cloves as you like) (optional)
• 1  cup whole mushroom (optional)
• 2  tablespoons pesto sauce or 2  tablespoons  honey mustard dressing, to taste

Directions

1. Preheat oven to 150 (fan)/170 (gas/electric) degrees Celsius.
2. Massage some oil on the skins of each potato, then rub some coarse salt over them.
3. Prick each potato all over with a fork.
4. 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).
5. Meanwhile, get all your veggies together in a roasting pan.
6. Drizzle a bit of oil on top (mabye 2 Tbsp.just enough to lightly coat the veggies).
7. Sprinkle with a bit of coarse salt to taste and then toss.
8. Roast for about 1 hour, tossing at least once while cooking, or until all are nicely roasted.
9. Once potatoes are ready, cut an X into the top of each and fluff the insides with fork.
10. Place a pat of butter to taste inside each potato.
11. 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).
12. Toss the roasted veggies with a few spoonfuls of pesto sauce or a flavorful salad dressing (such as honey mustard or Caesar or ranch).
13. Set each potato onto a serving plate, and spoon a hearty portion of roasted veggies over the top, letting it spill over the sides.
14. Serve with extra butter, salt, pepper on the side for each person to adjust the seasonings to their tastes.