This filling and flavoursome veggie meal is a real showstopper – a perfect paleo breakfast casserole for impressing guests, but easy enough to make for every day too! With a rich, herbed tomato sauce and heaps of fresh vegetables, it’s the perfect partner to a breakfast sausage or grilled chicken. Don’t forget you can check out other Paleo breakfast ideas here.
Ratatouille for breakfast?
Yes! Inspired by a classic French ratatouille, the vegetables are roasted while layered over the sauce to allow them to infuse with the flavours, while still keeping their shape and bright colours. It keeps really well and the flavours will intensify the next day – so it’s an ideal dish to keep in the fridge for hungry mornings, brunch or even an after workout snack.
- 4-5 large plum tomatoes, peeled and roughly chopped
- 1 large onion
- 3 cloves of garlic - crushed
- 2 tbsp olive oil
- 1 medium sized courgette
- 1 medium sized aubergine
- 2 large red bell peppers
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp salt
- ½ tsp ground pepper
- Preheat the oven to 175 degrees C.
- First, prepare the base layer of sauce. Finely slice a whole onion and sauté in olive oil until they soften and turn translucent, before adding the crushed garlic cloves. Add in the peeled and chopped plum tomatoes, salt, pepper and herbs, and half a glass of water, before allowing to simmer and reduce. The sauce should have a thick, soupy consistency, but should not be too dry.
- Meanwhile, slice up the vegetables. Thin, fine slices of a few millimetres thickness are ideal, as they will cook through quickly, without losing shape. Trim off the edges off the courgette and aubergine, and trim off the top of the peppers before removing the seeds, Try to keep the peppers whole if possible, before slicing them up. Mix the sliced vegetables together in a large bowl. Drizzle with a little olive oil, add a little salt, pepper and a sprinkle of fresh herbs, and toss through to coat them all evenly.
- Line a medium sized baking dish with the tomato mixture, before layering the sliced vegetables across it evenly. Cover the dish with aluminium foil to seal the top. Bake for 50-60 minutes, and remove. The sauce will be bubbling around the edges, and the veggies should be tenderly and cooked through.
- Serve hot or cold
There you have it, a delicious paleo breakfast casserole! What do you think? Let me know in the comments below!