Back to School Bento 2 - A Mediterranean Bento

Good morning! 

In our house, Wednesdays and Fridays are meatless days, so I had to search a bit for a lunch that was both a) not leftover Chinese food and b) meatless.  Hmm . . .  Mediterranean food.  Yummy!

So here it is:

Yes, I actually had to add a container! :)  Dessert is in the little locking container on top.  The box I used also doesn't have a spoon attached, so I added one from my stash. 

Level 1: A first course of pita slices (I didn't have time to grill them this morning) and baba gannouj, tzatziki, and roasted red pepper hummus.  Mini tomatoes are holding the little cups of spread in place.  I'm not very fond of this level's prettiness factor but I know it will taste good.  I typically keep these types of dip on hand and would have added veggies for dipping but I ran out of time and space.  Maybe another day!

Level 2: The main course is roasted zucchini, carrots, and green beans in a rosemary butter sauce.  I've sprinkled it with a little feta and more rosemary, garlic, salt, and pepper.  There are also little mozzarella caprese skewers (with balsamic vinaigrette in the sauce container on the top level of the box) and puff pastry stuffed with spinach and cheese (store bought).  The base is spinach and orange slices frame in the little cup of roasted veggies.

Dessert?  No cookies today!  I decided to go a little healthier, so here we have low fat Greek yogurt topped with agave nectar and walnuts.  I chose the agave over honey because it has a lower glycemic index. 

How to Make Mozzarella Caprese Skewers
You will need:
  • toothpicks
  • grape tomatoes
  • mozzarella pearls
  • basil leaves (small ones)
Cut the grape tomatoes in half.  Put half a tomato, a basil leaf, 1 mozzarella pearl, and the other half of a tomato on each toothpick.  Too easy!

This goes exceptionally well with balsamic vinaigrette.

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