How to Make Delicious Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF. See great recipes for Sunday Vibe Breakfast with Ciabatta Roll 🌶 too! See great recipes for GF Banana Chia bread too! See great recipes for Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF too!

Perfect now the nights are drawing in and the cold is here.. Drizzle with olive oil, sprinkle salt and pepper. You can roast your vegetables in spices, or add nice chile flakes or a spice blend at the end. You can have Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you achieve it.

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

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

The dish is good served warm, with the hot vegetables dipped in the cooling ricotta. Easy Oven-Roasted Veggie Stacks - The Fitchen. . I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls.

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

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!.

See more ideas about Mashed potato recipes, Potato recipes and Food recipes. This vegetable stack was an inspiration a while ago (yes, I am digging into archives of unpublished recipes). See more ideas about Recipes, Potato recipes, Christmas food. Brush the vegetable slices with a light sheen of cooking oil on both sides. On a grilling tray, cook the squash.