"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." — Eliot
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onion, thinly sliced
salt and ground black pepper
broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can
chopped green olives
crumbled goat cheese
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 and again.
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 syrup was necessary. But it also had a strange bitterness
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 flavor.
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 syrup (maple syrup really did not sound good in this.) Everyone loved it. It's great as a light main course.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Tomato Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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