(Colored potatoes - Our recipe)

4 potatoes
4 little summer squashes (zucchini or courgettes)
4 little carrots
8 tablespoons olive oil
salt
balsamic vinegar from Modena (Italy) - optional
dried herbs (chives, thyme) - optional

Time:
preparation: 60 minutes
cooking: 30 minutes plus cooling time
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This recipe can have some difficulties in its realization but the results are surprising.
Choose 4 potatoes, big enough to contain inside a little summer squash and a little carrot.
Peel potatoes and carrots with a vegetable peeler; wash and dry them.
Trim the ends of summer squashes; wash and dry them.
Using a sharp knife, dig a cylinder in the central portion of every potato.
Make the same thing with summer squashes.
At this point insert in the hollow of every potato a summer squash and in the hollow of the summer squash a carrot.
Steam potatoes for about 30 minutes. Cooking time depends on their size.
Be careful not to cook too much. Instead of water you can use vegetable or chicken stock or alternatively you can add to the cooking water some drops of balsamic vinegar from Modena or a tablespoon of dried herbs (chives or thyme).
Let them chill and then cut them into thick slices. Dress them with olive oil, salt, chives and balsamic vinegar .