Vegan Roast Vegetable Stacks
(Easy Tapas or Side)
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!
Vegan Tapas Recipe | Vegetarian Tapas Recipe | Authentic Spanish Tapas Recipe | Spanish Tapas | Party Food | Mediterranean Vegetables | Vegetable Medley | Roasted | Baked | Easy-Bake Recipe | Healthy Tapas Recipe
Serving:
8-10 tapas servings
Ready In:
1 hour
Skill Level
Easy
Serve with:
Fresh bread
About This Recipe
Vegan roast vegetable stacks are the perfect combination of authentic tapas recipe ideas presented in a fresh and colorful way. The essence of authentic Spanish cooking is always using easy-to-find seasonal ingredients and marrying them with good quality extra virgin olive oil and a few select spices. And yes, best of all, this recipe is totally vegan-friendly!
This recipe is an adaptation of one of our favorite Spanish recipes, patatas a lo pobre (literally translates to ‘poor man’s potatoes’). Usually, this authentic Spanish recipe is made as a side dish or as a main meal and served with generous amounts of fresh bread.
It’s typically made in a large earthenware oven tray and baked together, and while it’s a delicious and healthy recipe, it can be made into the perfect tapas party recipe with just a few small tweaks! Here’s our vegan-friendly tapas party pleaser recipe for vegan roast vegetable stacks.
Check out the original authentic poor man’s potatoes recipe here:
Patatas a lo pobre recipe
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
Ingredients
Method (step-by-step)
(Serves 10 tapas size portions)
- 2 large potatoes, cut into ½ inch (1cm) thick scallops
- 7 Oz. (200 grams) cherry tomatoes
- 2 large peppers, cut into ¼ inch (0.5cm) strips
- 2 red onions, finely sliced
- 12 cloves of garlic
- 100ml of extra virgin olive oil
- 2-3 large sprigs of rosemary
- Salt and pepper for seasoning
- Balsamic glaze (optional)
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.
Vegan Roast Veggie Stacks
Equipment
- 1 large oven tray
- 1 large pot for boiling potatoes
- 1 small frying pan
Ingredients
- 2 large potatoes cut into ½ inch (1cm) thick scallops
- 7 Oz. 200 grams cherry tomatoes
- 2 large peppers cut into ¼ inch (0.5cm) strips
- 2 red onions finely sliced
- 12 cloves of garlic
- 100 ml of extra virgin olive oil
- 2-3 large sprigs of rosemary
- Salt and pepper for seasoning
- Balsamic glaze optional
Instructions
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.2 large potatoes
- 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.2 large potatoes
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.2 large peppers, 2 red onions, 12 cloves of garlic, 100 ml of extra virgin olive oil, Salt and pepper for seasoning
- 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.2-3 large sprigs of rosemary, 7 Oz. 200 grams cherry tomatoes
- 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.Balsamic glaze
Video
Notes
Storage:
Keep refrigerated in an airtight container for up to 2 days.Looking for more tapas recipes?
Check out these vegan and vegetarian-friendly tapas recipes, perfect for your next tapas night or as a sneaky tapas snack any time of day!