I have a few different varieties depending on what it’s going over, but this is by far one my favorites. It goes with anything and incorporates some of my favorite veggies — Brussels, squash and zucchini — making it a filling standalone dish or a hearty topping over some spaghetti squash or thick eggplant slices.
You can switch up the vegetable assortment depending on your taste. I sometimes throw in some starchier options like sweet potato or butternut squash; broccoli florets or fresh peas make nice additions, as well.
This recipe makes a decent portion — I always have leftovers that me and husband eat throughout the week — and it keeps really well; sometimes even tasting better the following day. Enjoy!