Spusht: Corn Capsicum and Cheese Toast Recipe

On days when husband surprisingly returns home from work earlier than usual and the preparation for dinner has not even begun and he is hungry and there are no leftovers from the day before or the day....

It's a situation that calls for a quick fix. Let's hurry up and look in the refrigerator.

Some green bell peppers (capsicum) and a small block of cheese. That's it.
In the pantry? Some onions.
In the freezer? Some corn.
On the kitchen counter-top? Some bread.
Wait...is that all I have?
Oh, right. We did not get the time to go grocery shopping the weekend before.

But that's all right. I can make do with what I have. A very simple Corn Capsicum and Cheese Toast, coming right up. A recipe that needs no proportions. Because not every recipe needs to be followed to the T. Just a basic idea is good enough to prepare a dish with whatever you have at hand.

I heated a little olive oil, sautéed some chopped onions until translucent, added chopped green capsicum (bell peppers), frozen corn, some salt, black pepper powder and mixed well, cooking for a minute so the capsicum turned tender and onions light brown. Toasted some bread slices for a bit, then spread the prepared mixture on the bread, liberally grated mozzarella cheese over the bread, slid the bread slices in the toaster oven on 'toast' setting until the cheese melted and had golden brown spots on top (We like it well-done).