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Recommendation to Homemade Extraordinary Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF

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

We hope you got benefit from reading it, now let's go back to vickys roasted vegetable stacks with ciabatta, gf df ef sf nf recipe. You can have vickys roasted vegetable stacks with ciabatta, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you cook that.

To cook an unforgettable Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF, below are the ingridients required:

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

After preparing the components, now you are good to prepare your appetizing Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF by following the guidances on this section:

  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!.

Vegetable stock is a great way to add flavor to soups, but it can sometimes lack the deeper aromatic notes of a meat-based stock. One way to bring in some of the missing savoriness is to roast the stock vegetables before simmering them. This recipe makes a nice stock for vegetable-based soups. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you!

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

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