To layer a bit more of a mediterranean taste I added some thinly
sliced roasted
red bell
pepper left over in the fridge and added a salty smack to the
lot with capers, my favorite salad addition.
2 teaspoons olive oil 1 small
red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms,
sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon
Lots of fresh black
pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)