Broccoli & Tomato Bake

Directions

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 8×8 inch baking dish ; set aside.

Preheat an oven to 375℉ (190℃) 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 8×8 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.