Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how 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 am going to make it a little bit tasty. This is gonna smell and look delicious.
Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first 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 cook that.
The ingredients needed to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF:
- Get 2 fluffy potatoes such as king Edward, peeled and thinly sliced
- Make ready 1 large sweet potato, peeled and thinly sliced
- Take 1 red sweet pepper, deseeded and quartered
- Prepare 2 small courgettes, halved lengthways
- Take 1 red onion, peeled and quartered
- Make ready 1 spray of olive oil
- Prepare 8 slice gluten-free ciabatta bread
- Make ready 1 tbsp olive oil
- Prepare 1 tbsp balsamic vinegar
- Take 200 grams baby spinach leaves
- Make ready to taste salt & pepper
- Prepare vegan parmesan optional
Instructions to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400°F and line 2 baking trays with baking paper
- Divide the vegetables between the trays, spray with oil to coat, season with salt & pepper and mix well
- Roast for 25 - 30 minutes until browning and cooked through. Turn once halfway through
- 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
- Mix the tbsp olive oil and balsamic vinegar together, season with salt & pepper and set aside
- 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
- 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!
So that’s going to wrap it up for this special food vickys roasted vegetable stacks with ciabatta, gf df ef sf nf recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
