Recipe: Perfect Vickys Roasted Vegetable Stacks with Ciabatta,

Vickys Roasted Vegetable Stacks with Ciabatta. Ingredients of Vickys Easter Hot Cross Scones, . The hardest part of this roasted winter squash and sweet potatoes dish is peeling and cutting the squash and sweet potatoes. Serve the dressing alongside the vegetable stack.

How to make Roasted Vegetable Stacks with Pesto & Hummus. Here is how you cook it. Once the vegetables are cooked, turn the oven to grill and place the ciabatta in. You can cook Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you achieve it.

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

It's 2 of fluffy potatoes such as king Edward, peeled and thinly sliced.
You need 1 of large sweet potato, peeled and thinly sliced.
It's 1 of red sweet pepper, deseeded and quartered.
It's 2 of small courgettes, halved lengthways.
You need 1 of red onion, peeled and quartered.
You need 1 of spray of olive oil.
You need 8 slice of gluten-free ciabatta bread.
It's 1 tbsp of olive oil.
Prepare 1 tbsp of balsamic vinegar.
It's 200 grams of baby spinach leaves.
It's to taste of salt & pepper.
Prepare of vegan parmesan optional.

Allergy Friendly Muffins (GF, DF, SF, NF & EF) Vickys Clementine Cous Cous Salad, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot.

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

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!.

Encore: Herb-Roasted Chicken with Root Vegetables. Ciabatta Stuffing with Chestnuts, Mushrooms and. With ciabatta, the open, hole-filled texture is achieved by making a softer and wetter dough than normal and using a slightly different method of kneading which incorporates plenty of air bubbles. Roast the vegetables as per the cooking instructions. Place the vegetables and Parma ham on the toasted ciabatta halves, season, then drizzle with olive oil and sprinkle fresh.