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 John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys roasted vegetable stacks with ciabatta, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is something that I have loved my whole life.

To begin with this recipe, we must 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. Take 2 fluffy potatoes such as king Edward, peeled and thinly sliced
  2. Prepare 1 large sweet potato, peeled and thinly sliced
  3. Get 1 red sweet pepper, deseeded and quartered
  4. Prepare 2 small courgettes, halved lengthways
  5. Take 1 red onion, peeled and quartered
  6. Make ready 1 spray of olive oil
  7. Take 8 slice gluten-free ciabatta bread
  8. Make ready 1 tbsp olive oil
  9. Take 1 tbsp balsamic vinegar
  10. Prepare 200 grams baby spinach leaves
  11. Get to taste salt & pepper
  12. Get vegan parmesan optional
Steps 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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