Needing a break from Resident Evil Requiem before going another round with the Moaning Zombie and her horde 😅, I decided to try a different idea for lunch.
First, I roasted some zucchini and carrots and then got started on some prep for quarterly cleaning while those cooked. Just oblique cuts and tossed in olive oil and my choice of seasonings (Italian / garlic / salt / pepper) and give a quick roast until the edges are cripsy-licious and much of the moisture is gone.
Waiting for those to be done, I had quarter cherry tomatoes and sliced+shredded onion. This worked out to being about 1/2 the mixture with the zucchini and carrots each being another 1/4. Tossed with some finely sliced almonds, and a bit of sunflower / dried cranberries salad topper. Then layered a healthy doze of feta cheese on top after plating out and a dollop of hummus.
For me, this is a rather different type of meal–it’s simply not the style of cooking I grew up with. That said, I found it very delicious. I’m also pretty sure that it would be easily adapted, such as swapping nuts/seeds for grilled chicken as the fatty protein or adding chickpeas for enough extra protein/carbs to turn it into a dinner helping.
Plus as a bonus, since I had a pair of good-sized zucchini and a small bag of carrots, this used those up while they’re still good. While also providing leftovers for prepping future meals :).