Mr. Foodie was working from the house a week or so ago and I needed something for lunch that would feed the both of us. As I started pulling things out of the fridge I realized I had the makings for what sounded like a pretty awesome casserole type dish. Yeah, pretty awesome it was if I do say so myself. With one exception, I thought there might be enough seasoning in the dish since all the veggies were already seasoned but the dish needed some extra salt and pepper when we sat down to eat.
I had some leftover Quinoa and leftover grilled veggies from the Mediterranean Wraps. I also had some skillet fried sweet potatoes with caramelized onions that I had been eating on for breakfast over a few days. Found some mushrooms and two open baggies of mozzarella cheese. Looked up in the fruit bowl and saw a tomato.
I started by slicing and caramelizing the mushrooms in a little olive oil and butter.
Then I combined the Quinoa and all the veggies in a bowl.
I sprayed my baking dish, dumped in the veggie mixture and topped with sliced tomatoes and mozzarella.
Baked at 350° for about 25 minutes.
Dished up and we enjoyed a super healthy and super frugal lunch.
I love it when things work out this way.