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

• 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!

potatoes, sweet potato, red sweet pepper, courgettes, red onion, olive oil, bread, olive oil, balsamic vinegar, baby spinach, salt, parmesan

Taken from cookpad.com/us/recipes/335180-vickys-roasted-vegetable-spinach-stacks-dairy-egg-soy-free (may not work)