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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys roasted vegetable stacks with ciabatta, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys roasted vegetable stacks with ciabatta, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF:
  1. Make ready 2 fluffy potatoes such as king Edward, peeled and thinly sliced
  2. Take 1 large sweet potato, peeled and thinly sliced
  3. Get 1 red sweet pepper, deseeded and quartered
  4. Take 2 small courgettes, halved lengthways
  5. Prepare 1 red onion, peeled and quartered
  6. Get 1 spray of olive oil
  7. Make ready 8 slice gluten-free ciabatta bread
  8. Take 1 tbsp olive oil
  9. Get 1 tbsp balsamic vinegar
  10. Take 200 grams baby spinach leaves
  11. Prepare to taste salt & pepper
  12. Make ready vegan parmesan optional
Instructions to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF:
  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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