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Broccoli and Tomato Bake
Prep

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Serves

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Calories

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general

Broccoli and Tomato Bake

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • salt and ground black pepper
  • 3/4 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
  • 1 (15 ounce) can diced tomatoes
  • 1 tablespoon chopped green olives
  • 2 teaspoons maple syrup
  • 1/4 cup crumbled goat cheese
  • 1/4 cup Parmesan cheese

Instructions

Step 1

Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.

Step 2

Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.

Step 3

Preheat an oven to 375 degrees F (190 degrees C).

Step 4

Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.

Step 5

Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.

Step 6

Bake in preheated oven until the cheese begins to brown, about 20 minutes.