What if I told you that this delicious lunch is made from dinner left overs?
Welcome to our new series: Dinners Transformed. Because part of eating healthy is having good-for-you food ready, we are going to show you how you can take dinner left overs and create amazing lunches!
I know I can be a regular offender of wasting food because I don’t know how to re-purpose it! Then MOMables™ asked me to begin this fresh-food series called Dinners Transformed. In this series, I’m going to show you lunch ideas of what you can do with those little leftovers -don’t worry, I will share the recipes too!
This is a Vegetable Tian I made this weekend. One little, lonely scoop of this yummy Tian was left in fridge. I actually have no idea how this scoop survived dinner, because this recipe was soooooooo delicious! It is a must try recipe, trust me, you will thank me later.
If you’ve ever wondered “what am I going to do with one miserable scoop of left overs” then you are in the right place.
I placed the leftover serving of vegetable Tian on a slice of bread with a little mayo or avocado and now I have lunch made the next day!
Pictured above is a vegetable tian sandwich, cherry tomatoes, watermelon and trail mix.
- Yield: 6 servings
- Cuisine: Lunch
- 1-2 russet potatoes
- 2 plum tomatoes
- 1 yellow squash
- 1 zucchini
- 2-3 cloves minced garlic
- 1/2 cup chopped yellow onion
- 1 tbsp butter
- 2 tbsp olive oil
- 2 tsp Trader Joe’s 21 Seasoning salute (or any salt free multipurpose seasoning, like Mrs. Dash)
- 1/4 cup Italian blend cheese (mozzarella & parmesan)
- Thinly slice potatoes, plum tomatoes, yellow squash, and zucchini. Set aside. To give the tomatoes a little extra kick, I placed the thin slices on a paper towel to absorb some liquid and sprinkled 1 tsp or the multipurpose seasoning.
- Saute your chopped onions and minced garlic in 1 tbsp of butter until onions are soft (about 5 minutes).
- Spray a pie pan with non-stick spray and layer onions on the bottom of the pan. If you do not have a pie pan, an 8×8 pan will also work.
- Create a spiral layer (or rows if you are using a square dish) of potato, zucchini, squash, potato, tomato, potato, zucchini, squash, potato, tomato, potato, etc…
- Drizzle with the 2 tbsp of olive oil and sprinkle with the remaining 1 tsp of seasoning and salt. Cover with aluminum foil. Bake at 400 degrees, covered for 30 minutes.
- Remove from oven and sprinkle with cheese. Bake uncovered for an additional 15-20 minutes.