BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
GREEK BROCCOLI AND TOMATOES
Wonderful, versatile broccoli. Change the cheese and spices as you wish, try basil and mozzarella, parmesan or asiago.
Provided by Derf2440
Categories Vegetable
Time 36m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Trim broccoli, remove tough ends, wash and cut into small spears.
- Arrange broccoli in a veggie steamer over boiling water.
- Cover and steam 5 to 8 minutes or until crisp tender.
- Drain, place in saucepan.
- Add tomato wedges, water, garlic and oregano to pan, stir gently.
- Cook uncovered, over medium low heat 10 to 15 minutes or until thoroughly heated, stirring occasionally.
- Sprinkle with Feta and olives.
- Remove from heat, Cover and let stand 2 to 3 minutes or until cheese melts.
PRE-SUMMER GREEK SALAD WITH SHAVED BROCCOLI AND PEPPERS OR BEETS
Classic Greek salad is a summer dish in my house; impossible to make if tomatoes are not in season and wonderful. But other vegetables take to the same treatment - a simple dressing with a high ratio of acid (in this case a combination of lemon juice and vinegar with olive oil), feta cheese and lots of mint and parsley. I don't normally use uncooked broccoli flowers. But in this case, I slice the florets paper-thin, allowing the flower buds to crumble off when I cut the crowns. Cut like this the broccoli yields to the dressing and maintains its brightness for a much longer time than cooked broccoli does. I've made this salad combining broccoli with sweet red pepper and combining it with roasted Chioggia beets (yellow beets also work; red ones, however, bleed into the broccoli). I like both versions equally.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Place onion in a bowl and cover with cold water. Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water. Drain on paper towels.
- Meanwhile, cut broccoli stems away from the crowns and peel. Cut in half and lay on the flat side on your cutting surface. Using a vegetable peeler, shave thin ribbons off the stalks. Place in a bowl. Cut crowns in half and lay flat on your cutting board. Using a chef's knife, shave off the flower buds and slice paper thin where the stems and florets are attached. Add to the bowl with the stems. Add onion and red pepper or beets. Season to taste with salt and pepper. Add herbs and feta.
- Whisk together lemon juice, vinegar and olive oil. Add to vegetables and toss together. Serve at once or leave to marinate for about 15 minutes before tossing again and serving.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 280 milligrams, Sugar 2 grams
ITALIAN BROCCOLI WITH TOMATOES
A quick vegetable side dish using the microwave! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut broccoli florets in 1/2 inch pieces.
- Place broccoli and water in a shallow, round microwave-safe dish.
- Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!).
- Stir several times- Drain.
- Stir in oregano, pepper, lemon juice and tomato wedges.
- Sprinkle cheese on top.
- Cover and microwave to melt cheese.
- Let stand 2 minutes before serving.
Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 2, Cholesterol 12.1, Sodium 132.2, Carbohydrate 4.9, Fiber 0.6, Sugar 1.4, Protein 6.4
BROCCOLI WITH TOMATOES
Steps:
- Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
- Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
- Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
- Heat the oil in a large skillet, and add the broccoli and pepper flakes.
- Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 4 grams
BROCCOLI RABE WITH TOMATOES
Steps:
- Cut off and discard any tough stems from the rabe.
- Core and chop the tomatoes into 1/2-inch cubes.
- Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving 1/4 cup of the cooking liquid.
- Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 2 grams
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