Broccoli and Tomato Bake Recipe

Name: Broccoli and Tomato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onions thinly sliced; 1 clove garlic minced; 1 small carrots diced; 1 stalk celery diced; 1 x salt and black pepper to taste; 3/4 pound broccoli florets stems peeled and sliced 1/4 inch thick; 15 ounces tomatoes, canned diced; 1 tablespoon green olives chopped; 2 teaspoons maple syrup; 1/4 cup goat (chevre) cheese crumbled; 1/4 cup parmesan, parmigiano-reggiano cheese, grated low-fat

Servings: persons

1 tablespoon olive oil
1 small onions thinly sliced
1 clove garlic minced
1 small carrots diced
1 stalk celery diced
1 x salt and black pepper to taste
3/4 pound broccoli florets stems peeled and sliced 1/4 inch thick
15 ounces tomatoes, canned diced
1 tablespoon green olives chopped
2 teaspoons maple syrup
1/4 cup goat (chevre) cheese crumbled
1/4 cup parmesan, parmigiano-reggiano cheese, grated low-fat

1
Heat olive oil in a skillet over medium heat.
2
Add the onion and garlic; cook and stir until aromatic, about 3 minutes.
3
Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
4
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
5
Cover, and bring the water to a boil over high heat.
6
Add the broccoli, recover, and steam until bright green, 4 minutes.
7
Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
8
Preheat an oven to 375F (190C) F (190 degrees C).
9
Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture.
10
Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes.
11
Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
12
Pour the sauce over the broccoli in the 8x8 inch baking dish.
13
Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
14
Bake in preheated oven until the cheese begins to brown, about 20 minutes.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onions thinly sliced, 1 clove garlic minced, 1 small carrots diced, and more.

Yes, Broccoli and Tomato Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli and Tomato Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions