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Breakfast That I Cook Every Week! Easy and Delicious New Breakfast Recipe! (Page 2 ) | March 24, 2025

Step 2: Roast the Vegetables

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  1. Roast in the Oven: Place the tray with the seasoned vegetables in the preheated oven. Roast for about 20 minutes or until the vegetables are tender and slightly golden.
  2. Prepare the Garlic Oil: While the vegetables are roasting, combine 2 oz (60ml) of oil and 2 minced garlic cloves in a mixing bowl. This garlic oil will add a delightful aroma and taste to the dish.

Step 3: Prepare the Sourdough Loaf

  1. Cut the Sourdough Loaf: Take 1 sourdough loaf and cut off the top. Carefully scoop out the inside of the loaf to create a hollow space for the fillings.
  2. Coat with Garlic Oil: Brush the inside of the hollowed-out sourdough loaf with the prepared garlic oil, ensuring that the oil is evenly distributed.

Step 4: Assemble the Breakfast Loaf

  1. Layer the Greens: Start by layering wild rocket or spinach inside the sourdough loaf. This will add a fresh, vibrant base to the dish.
  2. Add the Roasted Vegetables: Once the vegetables are done roasting, layer them on top of the greens inside the loaf. Begin with the roasted zucchini, followed by the roasted eggplant. You can brush them with a bit more garlic oil for an extra burst of flavor.
  3. Slice the Tomato: Cut 1 tomato into thin slices and layer them on top of the roasted vegetables. Optionally, brush the tomato slices with a bit of garlic oil.
  4. Add the Cheese: Finally, sprinkle dairy-free cheddar or mozzarella cheese over the layers of vegetables. The cheese will melt and blend all the flavors together beautifully.

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