Tiffin TuesWednesday - travel bento

I'm very sorry that I missed posting yesterday (and last week)! I have been away so much I barely had the time to eat at home at all.
Since I will be going to an interview tomorrow at lunchtime and have no lunch break, though, I had a reason to prepare a bento today:

This one contains leftovers from a tapas meal I made tonight. It is designed so I can eat it on a bench or in the subway with my little fork that comes with the box - no parts bigger than a bite!
Starting with the upper corner and spiraling clockwise:

• grilled wholewheat bread slices with garlic and butter
  
• a tomato rose
  
• a "ducky" (well, at least to me) of chili cheese tops (organic, bought frozen)
  
• mushrooms glazed with balsamico
  
• cheese cubes
  
• green melon
  
• ovenbaked potato wedges and another tomato
  
• ovenbaked striped eggplant (sadly the pretty white and purple stripes faded soemwhat in the oven)
  
• organic feta cubes (organic feta is very recommendable! MUCH better than the normal one of the same brand.)
  
• corn, pineapple and leek salad in the middle

This bento sadly lacks a lot of colour. Since I have been away so long, all the nice stuff in my fridge has spoiled. Curse you, short-notice travelling! But there were always fresh herbs, chilies and spices from my windowsill to the rescue! Thyme, rosemary, red banana chilies and thai basil adorn this bento.
Having a windowsill garden is sooo nice sometimes.

---

Are you interested in contributing to The Daily Tiffin? Drop us an email: blogmeeta@gmail.com. We look forward to hearing your ideas.

This Post was written by jokergirl from Were Rabbits.