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

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

Source : Preheat The Oven To Gas 6 / 200c / 400 F And Line 2 Baking Trays With Baking Paperdivide The Vegetables Between The Trays Spray With Oil To Coat Seas...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 28, 2026

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!

Ingredients

  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

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