Vickys Roasted Vegetable Stacks With Ciabatta, Gf Df Ef Sf Nf

Hello everybody, it is John, welcome to my recipe site. Today, we're going 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF estimated approx 35 mins.

To begin with this particular recipe, we have to 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 cook that.

I love that you can eat this salad both hot and cold, yum!

Ingredients and spices that need to be Make ready to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF:

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

Instructions to make 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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