Vegetable Marbella

I love one pot or one dish recipes.  Combine a few simple ingredients together and you have a wonderful meal.  Here is another veganized dish that is quite easy to prepare.  It’s the perfect choice for ‘Meatless Mondays’!!

 

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Vegetable Marbella

  • 1 head cauliflower
  • 4 Portabello mushrooms
  • 1 head garlic
  • 1/4 c oregano
  • 1/2 red wine vinegar
  • 1 /2 c olive oil
  • 1 c pitted prunes or dried plums
  • 1 can (6 oz) pitted green olives
  • 1/2 c capers
  • 1/2 c coconut sugar (you can also use brown sugar – it just tends to be sweeter)
  • 1 c white wine
  • 1/4 c fresh parsley or cilantro (optional)

 

  • Preheat oven to 400

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  • Cut cauliflower into florets
  • Rough chop portabella mushrooms

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  • Combine mushrooms, cauliflower, dried plums, green olives and capers in large bowl

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  • Puree or mince head of garlic
  • Mix together red wine vinegar, olive oil, white wine, coconut sugar, garlic and oregano in separate bowl

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  • Pour liquid over mushroom/cauliflower mixture, stirring to coat
  • Sprinkle cilantro or parsley over mushroom/cauliflower mixture (optional)

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  • Transfer cauliflower/mushroom mixture into 9 x 13 baking dish
  • Bake uncovered for about an hour, stirring every 15 minutes or so, until almost all liquid is gone.

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  • Serve over brown rice or quinoa

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Enjoy!!!

 

I typically serve this dish with brown rice, but you could easily substitute quinoa or another grain.  You might want to try a thin pasta.  I like adding an additional roasted vegetable to accompany this dish.  Brussel sprouts seems to be my favorite lately.  The cilantro or parsley is optional….sometimes I add it and sometimes I don’t (mostly because I forget :o))

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