- 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
- 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.
- 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.
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
04/26/2018
recipepes.com
Broccoli and Tomato Bake, recipe
PT15M
PT1H
5
455 calories
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