Mediterranean Broccoli and Tomato Casserole - mds.CulinaryMedicine.org
This is a great dish for making ahead on a Sunday for later in the week. The roasted veggies and vinaigrette take a few minutes to prep and it's a great way to use up your leftover rice.
Ingredients
- 2 1/4 cup Water
- 1/2 cup Brown rice
- 2 Tbsp Olive oil (divided)
- 1 medium White or yellow onions (thinly sliced)
- 8 ounces Broccoli, raw
- 6 ounce Grape or cherry tomatoes
- 8 large Green olives (sliced lengthwise into 6 slivers each)
- 2 tsp Capers
- 2 tsp White wine vinegar
- 2 tsp No salt added tomato paste
- 1/2 tsp Honey
- 1/8 tsp, ground Dried tarragon
- 1 tsp Dried marjoram
- 1 to taste Black pepper
- 2 ounce Provolone cheese (slices)
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