Weekend Cooking: #103 - Lots of Veggies Bento

I don't think I have ever posted a bento as a weekend cooking post before, but here it is. My blog started mainly as a bento blog after all so I wanted to share this bento that I made last week together with a simple recipe.

I made two bento. The left one is mine and is completely vegan. The right one is for Zeronic, and since he does eat meat, I added some in his bento because he doesn't like tomatoes. In the bento there is some pandan rice, mixed beans and corn in a sajoer spice sauce, vegan vegetable fritters and oven roasted eggplant and grape tomatoes. I ate mine for lunch during the school day and it filled me up nicely, and to me it beat a sandwich every day.

As for the recipe, it is very easy and fast to make. The oven roasted veggies do taste best when they are just prepared (I had them for dinner and used the leftovers for bento) but especially the tomatoes are very sweet cold too. It is a good alternative for buying expensive sun-dried tomatoes. I got the inspiration for this recipe from the blog Spaarcentje Kookt. It is a Dutch blog about healthy cooking on a budget.

Before they went in the oven

You can do this with a lot of veggies like bell peppers, courgette, eggplant, mushrooms, tomatoes and pumpkin. So feel free to experiment with different veggies and herb combinations.
This is how I made mine:

Oven Roasted Eggplant and Tomatoes
- 1 eggplant
- about 15 grape tomatoes
- thyme
- basil
- rosemary
- olive oil

Cut the eggplant and halve the grape tomatoes. Lay them on a baking sheet. Chop the herbs finely. Sprinkle some olive oil on the veggies and top off with herbs. Place them in the oven for about 45 minutes on 180 degrees. Toss them every 15 minutes.

I love recipes best that are as simple as this. I can do other stuff in the meantime and still have a nice dinner on the table :) Don't forget to check out the other weekend cooking posts :)

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