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Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF
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A picture of Vickys Roasted Vegetable Stacks with Ciabatta, GF DF EF SF NF.

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

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

I love that you can eat this salad both hot and cold, yum!

I love that you can eat this salad both hot and cold, yum!

Read more

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

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

I love that you can eat this salad both hot and cold, yum!

I love that you can eat this salad both hot and cold, yum!

Read more
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Ingredients

35 mins
4 servings
  • 2fluffy potatoes such as king Edward, peeled and thinly sliced
  • 1large sweet potato, peeled and thinly sliced
  • 1red sweet pepper, deseeded and quartered
  • 2small courgettes, halved lengthways
  • 1red onion, peeled and quartered
  • 1spray of olive oil
  • 8 slicegluten-free ciabatta bread
  • 1 tbspolive oil
  • 1 tbspbalsamic vinegar
  • 200 gramsbaby spinach leaves
  • to tastesalt & pepper
  • vegan parmesan optional
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Steps

35 mins
  1. 1

    Preheat the oven to gas 6 / 200C / 400°F and line 2 baking trays with baking paper

  2. 2

    Divide the vegetables between the trays, spray with oil to coat, season with salt & pepper and mix well

  3. 3

    Roast for 25 - 30 minutes until browning and cooked through. Turn once halfway through

  4. 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. 5

    Mix the tbsp olive oil and balsamic vinegar together, season with salt & pepper and set aside

  6. 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. 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!

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on January 28, 2013 20:14
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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Keywords

Red Onion Parmesan Kamote Bell Pepper Zucchini Pepper Cheera Potato

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