Broccoli and Tomato Bake
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Description
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
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
- ¾ 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
- ¼ cup crumbled goat cheese
- ¼ cup Parmesan cheese
Directions
- 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.
- 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.
- 3. Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 6. Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts
serving: 4 servings
calories: 180.3 kcal
carbohydrates: 15.4 g
protein: 8.7 g
saturated fat: 4.3 g
cholesterol: 15.6 mg
sodium: 422.3 mg
fiber: 3.9 g
sugar: 8 g
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