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Ingredients and seasonings used in prepare

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

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF instructions. Divide the vegetables between the trays, spray with oil to coat, season with salt & pepper and mix well. To begin with this recipe, we have to prepare a few components. Here is how you cook that.

Step by step 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!
8. Done and ready to serve!

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