Broccoli And Tomato Bake Recipes

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ROASTED BROCCOLI WITH CHERRY TOMATOES



Roasted Broccoli with Cherry Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F.
  • Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

BROCCOLI POTATO BAKE



Broccoli Potato Bake image

Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
⅓ cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
½ cup bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
  • Pour half of the mixture into a 10x6 inch baking dish.
  • Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
  • Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g

BROCCOLI PASTA BAKE



Broccoli pasta bake image

A versatile pasta bake is a midweek staple and this recipe can even be made ahead and frozen for extra convenience

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

1l milk
2 garlic cloves , bashed
2 bay leaves
500g dried pasta
350g broccoli , in small florets
75g butter
75g plain flour
a little freshly grated nutmeg
1 tsp mustard powder
small bunch parsley , roughly chopped
200g cheese , grated (cheddar, Parmesan, Gruyère, or a mixture)

Steps:

  • Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
  • Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
  • Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Nutrition Facts : Calories 667 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.98 milligram of sodium

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

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

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
¾ 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
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

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

TOMATO BROCCOLI BAKE



Tomato Broccoli Bake image

"I've been making this comforting noodle and vegetable side dish for more than 10 years. It travels well and is always popular," notes Ellie Marsh of Lewistown, Pennsylvania.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup uncooked elbow macaroni
1 medium onion, thinly sliced
1 garlic clove, minced
2 teaspoons butter
2 cups chopped fresh broccoli
2 cups chopped seeded peeled tomatoes (about 6 medium)
1/2 cup minced fresh parsley
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

POTATO AND BROCCOLI BAKE



Potato and Broccoli Bake image

Potatoes, broccoli and leek baked in a Cheddar sauce and topped with Parmesan.

Provided by corema

Time 45m

Yield Serves 2

Number Of Ingredients 10

1 large head of broccoli (approx 360g), cut into florets
50g of cheddar cheese, grated
3 medium new potatoes (approx 70g each), chopped
1 tbsp vegetable oil
400ml of milk
25g of plain white flour
25g margarine/butter
2 tsp grated Parmesan
1 tsp English mustard
1 small leek (approx 210g), finely sliced

Steps:

  • Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and set aside. Keep the water for cooking the broccoli later.
  • Meanwhile, heat 1 tbsp oil in a frying pan and cook the leek for 4-5 minutes, or until soft.
  • Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender.
  • To make the cheese sauce, melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the cheddar cheese and English mustard. Season to taste with salt and pepper.
  • Mix the potatoes, broccoli and leek with the cheese sauce and spoon into an ovenproof dish. Sprinkle the Parmesan cheese over the top and bake in the oven for 20 minutes, or until the top is golden brown and bubbling.

BAKED FETA AND BROCCOLI PASTA



Baked Feta and Broccoli Pasta image

My version of the viral baked feta pasta with broccoli and lemon

Provided by Madeline

Categories     Dinner

Time 50m

Number Of Ingredients 9

8oz pasta
4 cups broccoli florets
1/2 cup extra virgin olive oil
1/4 tsp salt
1/2 tsp fresh cracked black pepper
8oz brick of feta
1 tbsp lemon juice
2 tbsp lemon zest
2 tbsp fresh chopped basil

Steps:

  • Preheat oven to 400F. Cut broccoli florets into quarters and place in a baking dish. Drizzle 1/2 cup olive oil and salt and pepper over the broccoli. Toss to coat the broccoli in the oil. Make a space for the brick of feta in the middle of the broccoli and place it there. Drizzle more oil and black pepper on the top of the feta.
  • Bake in the oven at 400F for 35 minutes. While the feta and broccoli bakes, prepare a half a pound of pasta. Reserve 1/2 cup of pasta water from the cooked pasta.
  • Remove the feta and broccoli from the oven and immediately stir to combine. Pour in some of the pasta water until its your desired creaminess. Add the warm cooked pasta into the pan and stir again. Finish the dish with the lemon juice, lemon zest and fresh basil. Stir once more to fully combine and serve.

Nutrition Facts : Calories 634 calories, Sugar 5.6 g, Sodium 699 mg, Fat 41.3 g, SaturatedFat 12.7 g, TransFat 0 g, Carbohydrate 51.6 g, Fiber 4.6 g, Protein 18.1 g, Cholesterol 50.5 mg

TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE



Tomato, Broccoli, and Mozzarella Casserole image

This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012. Basil makes a strong appearance in the overall flavor. It is from thekitchn.com.

Provided by BB2011

Categories     Beans

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

12 ounces farfalle pasta
1 lb broccoli floret
3 large tomatoes, divided
3/4 lb onion, diced
4 garlic cloves, very finely minced
1 (15 ounce) can chickpeas, drained
3/4 cup basil leaves, chopped and divided
1/2 lb fresh full-fat mozzarella cheese, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated parmesan cheese, divided
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
  • Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
  • Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
  • Coarsely chop two of the tomatoes and add them to the pasta.
  • Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
  • Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
  • Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
  • Spread the pasta in the prepared baking dish.
  • Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
  • Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
  • Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.

ITALIAN BROCCOLI WITH TOMATOES



Italian Broccoli With Tomatoes image

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

4 cups broccoli florets
1 tablespoon water
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 tablespoon lemon juice
2 medium ripe tomatoes, cut in wedges
1/2 cup shredded part-skim mozzarella cheese

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

SAUTéED BROCCOLI RECIPE WITH TOMATO AND GARLIC



Sautéed Broccoli Recipe With Tomato and Garlic image

This quick and simple whole foods recipe for sautéed broccoli with tomato, garlic, and herbs is perfect in summer when tomatoes are at their best.

Provided by Jen Hoy

Categories     Side Dish     Salad

Time 11m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 cloves garlic (chopped fine)
1 head of broccoli (cut into florets)
2 tomatoes (chopped into 1/2-inch chunks)
1 tablespoon basil (chopped)
1 tablespoon Italian parsley (chopped)
Sea salt

Steps:

  • Gather the ingredients.
  • Warm the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute.
  • Add the broccoli florets. Cook for 2 minutes, stirring frequently.
  • Add 2 tablespoons water, then cover the pan and steam the broccoli for about 2 minutes until it becomes bright green and the water has evaporated.
  • Add the tomatoes and cook for 1 additional minute.
  • Add the herbs and salt to taste.
  • Stir gently and serve.

Nutrition Facts : Calories 138 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 126 mg, Fat 4 g, ServingSize 4 Servings, UnsaturatedFat 3 g

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