Jacket Potatoes With Roasted Veggies & Goat Cheese - cooking recipe

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

Preparation

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.