Broccoli and Tomato Bake

Want to try a new recipe with vegetables? Well, to all vegetarians out there, here’s the new recipe that you’ve been waiting for! The Broccoli and Tomato Bake. This is good for the winter season because it will not make you too heavy!

Prepare 1 tablespoon of olive oil, 1 small, sliced onion, 1 clove of minced garlic, 1 small diced carrot, 1 stalk diced celery, salt and ground black pepper, ¾ pound broccoli, which is cut into florets and the stems are peeled and sliced to ¼ inch thick. You’ll also need 1 15-ounce can diced tomatoes, 1 tablespoon chopped green olives, 2 teaspoons maple syrup, ¼ cup crumbled goat cheese, and ¼ cup Parmesan cheese.

In a pan, heat the olive oil over medium heat. Add the onion and garlic and then stir. Add carrots and celery, season with salt and pepper, and continue stirring until the vegetables are soft. Meanwhile, put the steamer into a saucepan with water. Water should be put into the bottom of the streamer. Let it boil. Add the broccoli and cover it until they become bright green. Remove the broccoli from the streamer and put it in an 8x8 inch baking dish and set aside. Preheat the oven to 375 degrees F. Pour the can of diced tomatoes and the green olives into the skillet with the onion and carrot mixture. Stir until the sauce thickens. Mix in the maple syrup, season with salt and pepper to taste, and stir for 3 minutes. Pour the sauce over the broccoli. While pouring the sauce onto the top of the broccoli, sprinkle the grated goat and parmesan cheese on top of it. Then, bake it in a preheated oven until the cheese becomes slightly brown.