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

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, vickys roasted vegetable stacks with ciabatta, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna 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 popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook 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 fluffy potatoes such as king Edward, peeled and thinly sliced
  2. Make ready 1 large sweet potato, peeled and thinly sliced
  3. Prepare 1 red sweet pepper, deseeded and quartered
  4. Get 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. Prepare 1 tbsp olive oil
  9. Make ready 1 tbsp balsamic vinegar
  10. Prepare 200 grams baby spinach leaves
  11. Get to taste salt & pepper
  12. Prepare 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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