Recipe: Delicious Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF.

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF You can cook Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF

  1. Prepare 2 of fluffy potatoes such as king Edward, peeled and thinly sliced.
  2. It’s 1 of large sweet potato, peeled and thinly sliced.
  3. Prepare 1 of red sweet pepper, deseeded and quartered.
  4. It’s 2 of small courgettes, halved lengthways.
  5. You need 1 of red onion, peeled and quartered.
  6. Prepare 1 of spray of olive oil.
  7. Prepare 8 slice of gluten-free ciabatta bread.
  8. You need 1 tbsp of olive oil.
  9. It’s 1 tbsp of balsamic vinegar.
  10. You need 200 grams of baby spinach leaves.
  11. It’s to taste of salt & pepper.
  12. You need of vegan parmesan optional.

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF step by step

  1. Preheat the oven to gas 6 / 200C / 400°F and line 2 baking trays with baking paper.
  2. Divide the vegetables between the trays, spray with oil to coat, season with salt & pepper and mix well.
  3. Roast for 25 - 30 minutes until browning and cooked through. Turn once halfway through.
  4. Give the ciabatta slices a spray with oil or a parmesan topping if using, and place on the baking trays for the last 6 minutes of the vegetables cooking, until golden brown.
  5. Mix the tbsp olive oil and balsamic vinegar together, season with salt & pepper and set aside.
  6. Divide the spinach leaves between 4 plates, top with some of the roasted veggies, drizzle with the balsamic dressing and serve with the toasted ciabatta slices.
  7. This is great served both hot and cold so if there are just 2 of you, don’t half the recipe! Try it as a cold salad the next say!.

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