Vickys Roasted Vegetable Spinach Stacks, Dairy, Egg

Name: Vickys Roasted Vegetable Spinach Stacks, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fluffy potatoes such as king Edward, peeled and thinly sliced; 1 large sweet potato, peeled and thinly sliced; 1 red sweet pepper, deseeded and quartered; 2 small courgettes, halved lengthways; 1 red onion, peeled and quartered; 1 spray of olive oil; 8 slice ciabatta bread; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 200 grams baby spinach leaves; 1 salt & pepper; 1 optional - grated parmesan or vegan parmesan

Servings: persons

2 fluffy potatoes such as king Edward, peeled and thinly sliced
1 large sweet potato, peeled and thinly sliced
1 red sweet pepper, deseeded and quartered
2 small courgettes, halved lengthways
1 red onion, peeled and quartered
1 spray of olive oil
8 slice ciabatta bread
1 tbsp olive oil
1 tbsp balsamic vinegar
200 grams baby spinach leaves
1 salt & pepper
1 optional - grated parmesan or vegan parmesan

1
Preheat the oven to gas 6 / 200C / 400F and line 2 baking trays with baking paper
2
Divide the vegetables between the trays, spray with oil to coat, srason with s&p and mix well.
3
Roast for 25 - 30 minutes until browning and cooked through.
4
Turn once halfway through
5
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
6
Mix the tbsp olive oil and balsamic together, season with s&p and set aside
7
Divide the spinach leaves between 4 plates, top with some of the roasted veggies, drizzle with the balsamic/oil dressing and serve with the toasted ciabatta slices
8
This is great served both hot and cold so if there are just 2 of you, don't half the recipe!
9
Try it as a cold salad the next say!

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 fluffy potatoes such as king Edward, peeled and thinly sliced, 1 large sweet potato, peeled and thinly sliced, 1 red sweet pepper, deseeded and quartered, 2 small courgettes, halved lengthways, and more.

Yes, Vickys Roasted Vegetable Spinach Stacks, Dairy, Egg & Soy-Free falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Roasted Vegetable Spinach Stacks, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions