Salad Box

By adriennehannis

Ingredients

• 1 eggplant, sliced lengthwise
• 4 zucchini, sliced lengthwise
• 2 cups canned lima beans, 15 oz., rinsed and drained
• 2 cups cooked penne pasta
• 4 tomatoes, sliced
• 4 hard-cooked eggs, peeled and halved
• A bunch of flat-leaf parsley, chopped
• 1/4 cup caperberries, or 4 teaspoons capers
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 4 oz Parmesan cheese, shaved with a peeler
• 1 lemon, quartered lengthwise
• Sea salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Cook the eggplant and zucchini on a stove-top grill pan over medium heat for about 4-5 minutes on each side.

Divide the beans and pasta between 4 lunch boxes. Add the eggplant, zucchini, tomatoes, boiled eggs, parsley, and capers. Mix well.

Sprinkle the salads with the olive oil and balsamic vinegar. Season with salt and pepper and top with shavings of Parmesan.

Add a wedge of lemon to each box, cover with the lids, and chill overnight. Take to work and eat at room temperature.