Broccoli and Tomato Bake

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.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 180 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• ¼ cup Parmesan cheese
• 1 stalk celery, diced
• 1 small carrot, diced
• 2 teaspoons maple syrup
• 1 small onion, thinly sliced
• Salt and ground black pepper
• 1 (15 ounce) can diced tomatoes
• ¼ cup crumbled goat cheese
• 1 tablespoon chopped green olives
• ¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick

Recipe Instructions

Step 1

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

Step 2

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 3

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 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.