Roasted Veggie And Spinach Stacks

• 2 None potatoes, peeled, sliced lengthwise
• 1 lb sweet potato, peeled, sliced diagonally
• 1 None red pepper, quartered lengthwise, seeded
• 2 None zucchini, halved lengthwise
• 1 None red onion, cut into wedges
• 1 (1 lb) loaf Turkish bread, thickly sliced crosswise
• 1/3 cup freshly grated Parmesan cheese
• 3 oz baby spinach
• 1/4 cup balsamic dressing

1. Preheat oven to 400u0b0F. Line 3 baking trays with parchment paper.
2. Lightly coat vegetables with oil and season. Arrange on 2 prepared trays in a single layer. Bake for 30 mins, or until golden brown and tender.
3. Arrange bread on remaining baking tray and bake until toasted. Sprinkle 1 side of bread with Parmesan then return to oven and bake until cheese melts.
4. Distribute spinach between serving plates and top with roasted vegetables. Drizzle with balsamic dressing and serve with Parmesan bread.

potatoes, sweet potato, red pepper, zucchini, red onion, turkish bread, parmesan cheese, baby spinach, balsamic dressing

Taken from recipes-plus.com/api/v2.0/recipes/34071 (may not work)