>Today’s lunch: leftover baked potato with roasted bell pepper, zucchini and balsamic reduction
>What a title!
Last night, I ate at BJ’s Brewery. Not the most vegan-friendly place, but its certainly better than others. Menu options include cheese-less veggie pizzas, meatless, cheeseless salads (my favourite is the Field of Greens), and a veggie baked potato – dry.
I don’t know if there are more, I’ve found these three and am satisfied. As long as I get a pint with them
Last night, I got the veggie potato. Dry. *snore* I received it exactly as I asked, and I was thankful. I ate almost half of this GIANT potato.
I ate all of the veggies off the spud, and took the remaining half potato home.
This brings me to today’s lunch.
You will need:
1 baked potato
1 red bell pepper
1 zucchini (I bought two today for 30cents!)
sugar (optional, I didn’t need it)
Put some vinegar in a heavy bottomed pot (its going to reduce by 3/4). cook on lowest setting for at least an hour – the vinegar is going to get thick, and will thicken more when it cools. If you don’t have the time or patience, whisk some sugar into the vinegar to help it thicken (It won’t taste as good with the added sugar, IMO). The vinegar should burn off quickly, and can burn the bottom of your pan quickly, so be sure to keep an eye on it, and whisk it often.
Heat oven to 350*F. Put whole pepper in oven. Turn regularly, roast until all sides are bubbly and blackened (but not totally burned). Place in glass bowl, and cover with saran wrap. set aside to cool.
stir fry chopped zucchini with some garlic. set aside
When pepper is cool, you should be able to easily peel the skin. Remove seeds and chop (I cut mine into strips). Combine with
Top your baked potato with butter (optional), veggies, and drizzle some of your balsamic over it.