Broccoli and Tomato Bake

Ingredients

• 0.75 pound broccoli – cut into florets, stems peeled and sliced 1/4 inch thick
• 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
• 1 (15 ounce) can diced tomatoes
• 1 tablespoon chopped green olives
• 2 teaspoons maple syrup
• 0.25 cup crumbled goat cheese
• 0.25 cup Parmesan cheese

Steps

1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, place over high heat, and bring water to a boil. Add broccoli to the steamer insert; cover and steam until bright green, about 4 minutes. Transfer broccoli to an 8-inch square baking dish; set aside.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. While the broccoli is steaming, heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in carrot, celery, salt, and pepper; continue cooking until vegetables begin to soften, about 5 minutes.
4. Add tomatoes and olives to the skillet; cook and stir over medium-high heat until sauce thickens, about 5 minutes. Stir in maple syrup and season again with salt and pepper; cook, stirring occasionally, for 3 minutes.
5. Pour sauce into the baking dish over broccoli, then evenly distribute goat cheese and Parmesan over top.
6. Bake in the preheated oven until cheese begins to brown, about 20 minutes.