I had a meeting on my side of town yesterday, so I was able to work from home to save a little time in commuting. My absolute favorite part of working from home – having an oven at my disposal!
I knew I wanted to eat something that I can’t easily get when I am at the office. I chopped up a rutabaga before I started my work day, and decided I would pair some of Julie’s rutabaga fries with a salad of some sort. I went ahead and decided on a twist on a caprese salad – Toasty Tomato and Mozzarella!
I made the rutabaga fries exactly as the recipe says. Then, I took out all the ingredients for the salad:
- 1 tomato
- 1 Tbsp of bread crumbs
- 1/2 tsp of salt
- 1/2 tsp of oregano
- 1/2 tsp of pepper
- 2 Tbsp balsamic vinegar
- 1 small handful of spinach
Cut the tomato into 4 slices and put on an oven safe pan. I used a pie pan, since it was on the top of my cookie sheets
Cut slices of mozzarella and place on top of the tomatoes. Then, divide all dry ingredients and sprinkle evenly on all 4 tomato mozzarella pairs. Place in the oven, during the last 2.5 to 3 minutes that the rutabaga is cooking (It cooks at 400 degrees). Take out when the cheese starts to look a bit softer. It really only took the 3 minutes. Do not leave in for longer, as the tomatoes will become very mushy and overdone.
Take the tomatoes and place them on top of the spinach. Drizzle the balsamic vinegar overtop of the toasty tomatoes, and you are done! Pair them with the rutabaga fries on the side, and you have yourself a tasty vegetarian meal!
This is a great weekend lunch idea, or even a quick dinner too! The best part is that I have plenty of rutabaga fries left over now for another meal. Always a fan of that!