A Peek inside my Lunchbox

After I finish my homework, practice piano, and get back from ballet class, my week nights don't conclude until I've packed my lunch for the next day. I take this task very seriously. After scouring pinterest for viable candidates recipes, I narrow down the choices to my top five and plan out which day of the week each recipe will correspond to. 

This bento lunch is a light collection of curried zucchini rollatini (filled with roasted red pepper and goat cheese), strawberries, and a mixed greens salad.

recipe via edible perspective

Curried Zucchini Rollatini

Ingredients: 

• 2 medium zucchinis
• 1 large red pepper
• 3oz creamy goat cheese
• 1 Tbsp curry powder
• 1 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• salt + pepper
• olive oil

Preheat your grill or grilling skillet to about 350-400 degrees or medium-high. Once hot, lightly oil the pepper and place it on the grill on its side. Rotate 4 times for about 5 minutes per side. 

While the pepper is cooking, mix the spices together in a small bowl, except the salt + pepper.

Trim the ends and slice the zucchini lengthwise into about 1/8-1/4 inch thick slices. Lightly coat all of the zucchini strips in oil on both sides and then rub the spice mixture onto both sides of the strips. Sprinkle one side generously with salt and pepper and place the strips on the grill in a single layer for 5-7 minutes. Flip and grill the other side for another 3-5 minutes. Once the zucchini strips are golden brown remove them from the grill and let cool on a wire rack.

Remove the pepper and de-seed it, then slice into 1/2” x 1 1/2” slices. 

Once cooled, sprinkle the zucchini strips with goat cheese down the length of each strip and place one slice of roasted pepper at the end.

Then roll the strips and place seam side down.

Serve chilled or at room temp.