Don’t eat it all!! I need the leftovers for tomorrow’s dinner! If I could have a dollar for every time I said that to my family over the years, I’d be one rich mama. You see, even though I enjoy cooking, the thing I enjoy even more is a 2 for 1 dinner. Not to be confused with run of the mill old leftovers, two for ones (or twofers) are pure culinary timesaving genius. You know, it’s like when you roast a whole chicken, to serve with mashed potatoes and vegetables, and then repurpose the leftovers for something completely different like fajitas, the next night. Twofers are like a gift from the dinner gods. There’s just nothing better than knowing dinner is mostly made when it’s just first thing in the morning.
And it looks like I’m not alone in my love for 2 for 1 dinners, because it’s the theme for this month’s Recipe ReDux. We were challenged to share how we would take a recipe that’s already on our blog, and make the leftovers into a new dish. ‘Cause there’s nothing better than cooking once and eating twice.
For my 2 for 1 dinner, I decided to step out of the roast chicken box, and show you how to stretch grilled vegetables. I started with my Mediterranean Grilled Vegetable Salad, which is great served as a side salad or as a meatless meal.
Save about 1/3 of the grilled vegetables (or even better, grill some extra to save) – they’ll keep for a day or two, and repurpose them into this Grilled Vegetable Tart. It’s kind or a cross between a quiche and a pizza (quizza?). I use premade piecrust to make it truly fast and easy. A tart pan with a removable bottom is a must!
You can also use any kind of cheese you like. Want it mild? Use Fontina or mozzarella. Want a salty kick? Try feta. Personally, I love Gruyere, so that’s what I went with. Yum.
By the way, you can serve this for dinner with a salad, or as an appetizer. Perfect on the patio with a glass of wine. Grown-up fancified pizza. Is that a word?… Make sure you check out the other 2 for 1 dinners from the members of the Recipe ReDux.
- 1 Pillsbury refrigerated pie crust
- 1-1/2 cups mixed grilled vegetables (sliced eggplant, zucchini, onions, roasted red peppers, etc)
- 1 large egg
- 2 tablespoons cream
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- ½ teaspoon herbs de provence
- 4 ounces shredded Gruyere cheese
- Preheat the oven to 400 degrees and set baking rack to middle position.
- Unroll the piecrust and gently lay it over the center of a 9-inch nonstick tart pan. Press the dough into the tart pan and about halfway up the sides. Prick the bottom with a fork a few times to let any steam escape.
- Lay the grilled vegetables over the tart crust.
- In a measuring cup, lightly beat together the egg and cream. Add salt, pepper and herbs de provence.
- Pour the egg/cream mixture over the vegetables.
- Sprinkle cheese over all.
- Bake for about 30-40 minutes or until crust is golden and filling is set.
- Serve warm or at room temperature.
Do you specialize in any 2 for 1 dinners?
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