Hello everybody, it’s me, Dave, welcome to our recipe page. 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. For mine, I am going to make it a little 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 foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started 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.

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. Prepare 2 small courgettes, halved lengthways
5. Make ready 1 red onion, peeled and quartered
6. Prepare 1 spray of olive oil
7. Take 8 slice gluten-free ciabatta bread
8. Make ready 1 tbsp olive oil
9. Get 1 tbsp balsamic vinegar
10. Get 200 grams baby spinach leaves
11. Take 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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