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!