Mediterranean Broccoli and Tomato Casserole - Culinary Medicine Home
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
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 ounces Grape or cherry tomatoes
- 8 large black olives (sliced lengthwise into 6 slivers each)
- 2 Tbsp., drained 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 dash Black pepper (to taste)
- 2 ounces Provolone cheese (slices)
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