Today, I’ll share with you a delicious and very easy breakfast recipe that I have loved for years. This recipe features a flavorful combination of roasted vegetables and dairy-free cheese, all packed into a hollowed-out sourdough loaf. It’s perfect for breakfast, lunch, dinner, or even a picnic. Let’s get started!
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Ingredients
- 1 sourdough loaf
- 1 zucchini
- 1 eggplant
- 1 tomato
- 2oz (60ml) | 1/4 cup oil
- 2 minced garlic cloves
- Wild rocket or spinach
- Dairy-free cheddar or mozzarella cheese
- Salt and black pepper to taste
Directions
- Prepare Vegetables: Preheat the oven to 480°F (250°C). Cut the zucchini and eggplant into slices.
- Season and Roast: Place the zucchini and eggplant slices on a tray, season with salt and black pepper, and roast in the preheated oven for 20 minutes.
- Prepare Garlic Oil: In a mixing bowl, combine the oil and minced garlic.
- Prepare Sourdough Loaf: Cut the top off the sourdough loaf and carefully scoop out the inside. Brush the inside with the garlic oil.
- Layer Ingredients: Start by layering the wild rocket or spinach inside the loaf, followed by the roasted zucchini and eggplant slices. Brush each layer with garlic oil for extra flavor if desired.
- Add Tomato and Cheese: Cut the tomato into slices and add them to the loaf. Top with dairy-free cheddar or mozzarella cheese.
- Finish and Wrap: Place the top half of the loaf back on and wrap the loaf in cling film. Set aside for 20 minutes to allow the flavors to mingle and soak into the bread.
- Serve: Unwrap, slice, and enjoy your delicious and easy breakfast loaf.
Serving Suggestions
- Serve warm or at room temperature.
- Pair with a fresh salad or fruit for a complete meal.
Cooking Tips
- Make sure to roast the vegetables until they are tender and slightly caramelized for the best flavor.
- For a non-vegan version, you can use regular cheddar or mozzarella cheese.
Nutritional Benefits
- Zucchini: Low in calories and rich in vitamins A and C.
- Eggplant: A good source of fiber and antioxidants.
- Tomato: High in vitamins C and K, and antioxidants.
- Spinach/Rocket: Packed with vitamins A, C, and K, and iron.
Dietary Information
- Vegan: This recipe is suitable for vegans.
- Gluten-Free Option: Use a gluten-free sourdough loaf if needed.
Storage Tips
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Warm in the oven or microwave before serving.
Why You’ll Love This Recipe
- Flavorful: The combination of roasted vegetables, garlic oil, and dairy-free cheese is simply delicious.
- Nutritious: Packed with vitamins, minerals, and fiber from the vegetables.
- Versatile: Perfect for any meal of the day and great for sharing with friends and family.
Conclusion
This roasted vegetable and cheese-stuffed sourdough loaf is a delightful and easy recipe that you can enjoy for breakfast, lunch, or dinner. The flavors meld together beautifully, making each bite a savory delight. Give it a try and enjoy this tasty and nutritious dish! Bon appétit!
