How to make Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF simple

Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF! A quick and easy dinner that is ready in under 45 minutes!

You can cook Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF with 12 Ingredients and 7 steps. See the following guide!

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

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!.