Broccoli And Tomato Bake

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• 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.