I really like making this recipe at the beginning of the week because it’s perfect to take as leftovers in lunches or to have a square of as a snack.
It’s loaded with veggies and I feel like the leftovers always taste better than the just-out-of-the-oven version because the flavors have time to marry (or as my family says, fester!)
It’s pretty quick to make, although there is some chopping and stove top cooking involved.
This recipe comes from a Penseys spices catalog.
I started by sauteing some diced celery, diced onion, diced yellow and orange bell pepper, sliced mushroom and some chopped frozen broccoli in melted butter for about 10 minutes, until everything had softened. [Read more...]