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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys roasted vegetable stacks with ciabatta, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must 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. Prepare fluffy potatoes such as king Edward, peeled and thinly sliced
  2. Prepare large sweet potato, peeled and thinly sliced
  3. Take red sweet pepper, deseeded and quartered
  4. Prepare small courgettes, halved lengthways
  5. Prepare red onion, peeled and quartered
  6. Make ready spray of olive oil
  7. Prepare gluten-free ciabatta bread
  8. Take olive oil
  9. Prepare balsamic vinegar
  10. Get baby spinach leaves
  11. Get salt & pepper
  12. Make ready 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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