Easy Making Recipe Vickys Roasted Vegetable Stacks with Ciabatta GF DF EF SF NF Delicious Nutritious

Home making ultimate Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF easy, fast, practical.

12 ingredients, 7 steps, cooking Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF

Good Evening my mother, at this time you get prepare recipe Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF with 12 ingredients and 7 steps. Below this is how to cook, please carefully carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 7 stages of easy cooking Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF.

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

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

If all raw materials Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

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

1. Preheat the oven to gas 6 / 200C / 400°F and line 2 baking trays with baking paper brqq
2. Divide the vegetables between the trays, spray with oil to coat, season with salt & pepper and mix well brqq
3. Roast for 25 - 30 minutes until browning and cooked through. Turn once halfway through brqq
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 brqq
5. Mix the tbsp olive oil and balsamic vinegar together, season with salt & pepper and set aside brqq
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 brqq
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! brqq
8. Finish and Enjoy.

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