Broccoli and Tomato Bake

Broccoli and Tomato Bake

21
Eliot 0

"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."
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Ingredients

1 h 15 m servings 180 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 22 Ratings

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Most helpful positive review

My husband and I are following a specific diet which include a lot of fresh vegetables. I found this recipe today and made it for dinner tonight and it is wonderful. I see myself making it again...

Most helpful critical review

I love tomatoes and broccoli and my husband loves goat cheese, so I really thought this was going to be a big hit. Neither one of us liked it. It was a little too sweet for me. I don't think the...

My husband and I are following a specific diet which include a lot of fresh vegetables. I found this recipe today and made it for dinner tonight and it is wonderful. I see myself making it again...

Delicious! I follwed the recipe fairly accurately, but did not steam the brocooli. This made it fairly crunchy, but that is the way my family likes it. The goat cheese really adds a wonderful...

This was really tasty. I added a splash of balsalmic to the tomato mixture while heating and some sliced red bell pepper to the broccoli mixture. Also substituted a pinch of sugar for the maple ...

I love tomatoes and broccoli and my husband loves goat cheese, so I really thought this was going to be a big hit. Neither one of us liked it. It was a little too sweet for me. I don't think the...

Easy to make and very tasty. Next time I will use fresh tomatoes as the canned ones left a vinegar taste that some did not like.

This has a great flavor! I didn't have olives or celery so did without, but I think with everything else it is plenty. I also didn't have the syrup and replaced it with honey, which I think work...

Amazingoved by all who tried it. I skipped the goat cheese and it was still good. Be careful when you cook it because it cools quickly. I will make it again.

I really enjoyed this. It was light and tasty and very healthy. I will make it again!

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