Simple Way to Prepare Perfect 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

Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, vickys roasted vegetable stacks with ciabatta, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes delicious. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is something which I have loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 it.

The ingredients needed to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF:

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