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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 3 votes
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
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. 
Keyword oven roasted, oven-roast veggies, pepper, potato, roasted, Spanish tapas, tapas, vegan, vegetarian