Vegan Roast Vegetable Stacks 

Whether you’re planning a vegan or vegetarian-friendly tapas night, or simply looking for healthy and utterly tasty tapas ideas, our vegan roast vegetable stacks are perfect for any tapas night and serve any number of dinner guests, just add ingredients to suit! 

Vegan roast vegetable stacks are a gorgeous stack of Mediterranean vegetables, roasted to perfection with a splash of extra virgin olive oil and seasoned with some Spanish paprika, salt, and pepper. Use the best-roasted vegetable combination available and you’ve got yourself a bunch of luscious tapas ideas for any season!

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What vegetables work well as vegan veggie stacks?

Mediterranean vegetables always roast well, and it’s always best to use whatever is in season at the time. Other than potatoes (always available year-round), the sky’s the limit when it comes to making your roasted vegetable medley. Pumpkin and roasted pepper work great, as does courgette/zucchini and asparagus that’s roasted on the grill.  

Roasted root vegetables such as carrots, parsnips, and beetroots are all ideal when roasted together, as are roasted spring vegetable combinations. For best results, head straight to your local fresh vegetable greengrocer and choose whatever is in season!

Equipment needed to make vegan roast vegetable stacks

• 1 large oven tray
• 1 large pot for boiling potatoes
• 1 small frying pan 
• 1 strainer

Method (step-by-step)

Method (step-by-step)

• Step 1 – Prepare potato scallops

  • Preheat oven to 392°F/200°C 
  • Add the potato scallops to the large pan with some water and a pinch of salt. Boil for 8 minutes, until slightly soft. Do not over boil as they will fall apart when roasted. 
  • Remove from the boil and strain all excess water. 
  • Oil a large oven tray and add the boiled scalloped potatoes around the tray and cover with half of the olive oil and some seasoning. 
  • Roll the scalloped potatoes so they are covered in oil and seasoning. Add a sprinkling of salt over the top if you want them extra flavorsome. 

  Step 2 – Add roasted veggies

  • Next, add the onion, peppers (or any other roasted veggies you decide to use) to the large pot, add the garlic, rest of the olive oil (except for a splash) and rosemary springs and a generous amount of seasoning to taste and mix all the ingredients well. 
  • Pour the ingredients evenly over the scalloped potatoes and roast for around 45-minutes to an hour (slightly longer for a non-fan forced oven). 

  Step 3 – Assemble the roasted vegetable stacks

  • Remove the roast vegetable tray from the oven and let it cool for 5 minutes. 
  • Meanwhile, in a small frying pan on medium-high heat, add a splash of olive oil and some seasoning and fry the cherry tomatoes with a sprig of rosemary for 5 minutes, turning occasionally. 
  • Move the roasted onion and peppers from the top of the potato scallops and carefully remove the scallops from the tray and onto a serving plate. Assemble the remaining roast vegetables on top of the roasted potato scallop. 
  • Garnish with a fried cherry tomato or two, add a small sprig of rosemary, and a little seasoning to taste. 
  • Optionally, drizzle a small amount of vegan-friendly balsamic glaze and serve while still hot.