Best 4 Greek Broccoli And Tomatoes Recipes

**Discover a delightful culinary journey with our Greek broccoli and tomatoes recipes, a symphony of flavors that will tantalize your taste buds.**

From the vibrant streets of Athens to the sun-kissed shores of Santorini, Greek cuisine is renowned for its fresh, healthy, and flavorful dishes. Our collection of recipes captures the essence of authentic Greek cooking, showcasing the perfect balance of tangy, savory, and aromatic ingredients.

Immerse yourself in the vibrant flavors of Greece with our diverse selection of broccoli and tomato recipes. From hearty casseroles to refreshing salads, each dish is a testament to the versatility of these humble ingredients. Experience the tangy zip of lemon, the aromatic embrace of herbs, and the rich, juicy sweetness of tomatoes, all harmoniously blended to create a culinary masterpiece.

Whether you're a seasoned home cook or just starting your culinary adventure, our recipes are designed to guide you effortlessly through the cooking process. With step-by-step instructions and helpful tips, you'll be able to recreate these delectable dishes in the comfort of your own kitchen.

So, embark on a culinary journey through the sun-drenched landscapes of Greece, and let the tantalizing aromas and vibrant flavors of our broccoli and tomato recipes transport you to a world of culinary delight.

Let's cook with our recipes!

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

Ingredients

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

GREEK BROCCOLI AND TOMATOES

Greek Broccoli and Tomatoes image

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

Ingredients

1 lb fresh broccoli
2 medium tomatoes, cut into 8 wedges
2 tablespoons water
1/2 teaspoon dried oregano
1 clove garlic, smashed
1 ounce cup feta cheese, broken small
2 tablespoons sliced black olives

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

Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets image

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

Ingredients

1 small red onion, cut in half lengthwise, then thinly sliced across the grain
3 good size broccoli stalks (usually 1 bunch; stems and crowns)
1 red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons
Salt and freshly ground pepper to taste
2 ounces feta, crumbled (about 1/2 cup)
2 tablespoons slivered flat-leaf parsley leaves
2 tablespoons slivered fresh mint leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil

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

BROCCOLI WITH POTATOES AND TOMATOES

Broccoli With Potatoes and Tomatoes image

Make and share this Broccoli With Potatoes and Tomatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs potatoes, peeled and cut into large chunks
2 cups water
1 bunch broccoli, trimmed and cut into 1 to 2 inch pieces
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
2 small vine-ripened tomatoes, cored and cut into 1-inch cubes (or 1 cup halved cherry tomatoes)
1 tablespoon grated parmigiano-reggiano cheese

Steps:

Add the potatoes and water to a large, wide saucepan.
Cover and cook over low heat until potatoes are almost tender (about 15 minutes).
Add in the broccoli; cover and cook 8 minutes or until tender.
Place a colander under a bowl and drain the potatoes and broccoli, saving the cooking liquid.
Wipe out the saucepan and add the oil and garlic.
Cook the garlic in the oil over low heat just until it begins to sizzle and turn golden (1 minute).
Add the potatoes and broccoli back to the saucepan; stir to coat.
Add about ½ cup of the cooking liquid.
Add in the tomatoes; toss to distribute.
Sprinkle with the cheese; serve immediately.

Nutrition Facts : Calories 270.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 0.9, Sodium 89.8, Carbohydrate 51.8, Fiber 9.5, Sugar 5.6, Protein 9.8

Tips:

Choose ripe, fresh vegetables: This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Don't overcrowd the pan: This will prevent the vegetables from steaming instead of roasting.
Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Season the vegetables liberally: Use salt, pepper, garlic powder, and onion powder to taste.
Add a squeeze of lemon juice: This will brighten the flavors of the vegetables.
Serve the vegetables warm: They can be enjoyed as a side dish or as a main course.

Conclusion:

Greek broccoli and tomatoes is a simple but flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your vegetables roasted, grilled, or sautéed, there is a Greek broccoli and tomatoes recipe out there for you. So next time you are looking for a healthy and delicious meal, give Greek broccoli and tomatoes a try.

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