Vegan Roast Vegetable Stacks 

– Super Easy Tapas recipes –

A stack of roasted vegetables sits on a white plate with a swirl of balsamic glaze around the stack.

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

A tray of roasted potatoes sits beside a bunch of garlic cloves and some sprigs of rosemary

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!

a large baking tray of roasted veggies sits on a table waiting to be served

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. 
a stack or roasted vegetables sits on a white plate amongst a swirl of balsamic glaze.

Vegan Roast Veggie Stacks

Quick, easy to prepare and totally vegan, our vegan roast vegetable stack recipe is made in under an hour and ideal for a vegan-friendly tapas night!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 min
Total Time 11 mins
Course appertizer, Side Dish, starter, tapas
Cuisine American, Authentic Spanish recipe, spanish
Servings 10 stacks
Calories 426 kcal

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
    An oven gauge turned up to 210c
  • 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
    roasted potato scallops sits on parchment paper with olive oil and salt

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
    large tomatoes, red peppers, and carrots sit on a chopping board waiting to be prepared
  • 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).
    an oven tray filled with roasted pepper, scalloped potatoes, and cherry tomatoes

Step 3 - Assemble the roasted vegetable stacks

  • Remove the roast vegetable tray from the oven and let it cool for 5 minutes.
    a large baking tray of roasted veggies sits on a table waiting to be served
  • 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.
    a stack or roasted vegetables sits on a white plate amongst a swirl of balsamic glaze.
  • 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
    A stack of roasted vegetables sits on a white plate with a swirl of balsamic glaze around the stack.

Video

Notes

Storage:

Keep refrigerated in an airtight container for up to 2 days. 

Nutrition

Serving: 130gCalories: 426kcalCarbohydrates: 30.7gProtein: 5.8gFat: 33.7gSaturated Fat: 5.6gCholesterol: 77mgSodium: 116mgPotassium: 111mgFiber: 0.3gSugar: 29.6gCalcium: 52mgIron: 1mg
Keyword oven roasted, oven-roast veggies, pepper, potato, roasted, Spanish tapas, tapas, vegan, vegetarian
Tried this recipe?Let us know how it was!
A stack of roasted Mediterranean vegetables sits on a white plate amongst swirls of balsamic vinegar glaze.

Made this recipe?

tag @thespanishradish or scan the nametag

and don’t forget to hashtag it #thespanishradish

👇👇👇  SCAN ME 👇👇👇

Spanish radish nametag for instagram

We're social!

Reach out and say hi!

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! 

A frying pan of vegetable pisto with eggs sits on a counter top waiting to be served

Vegetarian pisto

Ideal for tapas 

Pumpkin and caramelized onion Cocas sitting on an oven tray waiting to be baked

Cocas (Valencian mini Pizzas)

Pumpkin and caramelized onion Cocas

A alrge Asparagus tortilla sits. on a pan within a Spanish kitchen setting

Asparagus tortilla

30 minute vegetarian recipe

Our Blog

Papas arrugadas with mojo verde and a spicy mojo picón

Papas arrugadas with mojo verde and a spicy mojo picón

Papas Arrugadas with mojo verde and a spicy mojo picónfacebooktwitterinstagrampinterestyoutube Papas arrugadas, or Canarian wrinkly potatoes as they are also affectionately known, originate from the Canary Islands and are one of the easiest tapas...

Oven baked fish casserole in romesco sauce and garlic

Oven baked fish casserole in romesco sauce and garlic

Oven baked fish casserole with romesco sauce, tomato, and garlicfacebooktwitterinstagrampinterestyoutube Soft oven baked fish combined with a delicious homemade romesco sauce and garnished with tomato, red onion, fresh rosemary, and bay leaves....

Romesco Sauce – Super-Easy 10-Minute Recipe

Romesco Sauce – Super-Easy 10-Minute Recipe

Romesco Sauce Super-easy 10 minute recipefacebooktwitterinstagrampinterestyoutube This Romesco Sauce recipe is a total game-changer; once you make it, you'll be liberally applying it. to virtually every dish imaginable! Perfect with fish or...