Tian Provençal Bento

Tian Provencal Bento

Another workday, another bento.

I cooked a tian provençal this weekend (with eggplant, zucchini, tomatoes, garlic and onion) and made sure I had plenty left over to fill couple of bentos this week.  It's such a summery and savoury vegetable dish, that I could eat it every day. And thus I will :o)

To accompany the tian, I have some plain white rice topped with diced cucumber with two sliced up meatballs left over from last night's dinner.  I added a little cucumber/cherry tomato skewer. Dessert is all red and blues : mini strawberries, blackberries and hidden beneath all that goodness a little dark plum.

Bon appetit.

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