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Home > RECIPES > Lunch/Brunch/Dinner > Olive Broccoli Bake
Roasted Broccoli with Garlic
Olive Broccoli Bake


2 cups broccoli florets, par cooked and well drained
¼ cup Kalamata olives, pitted and sliced
¼ cup Manzanillo olives, sliced
½ onions, minced
½ cup Roma tomatoes, diced
1 cup Queso Fresco, crumbled
1 cup Sundried Tomato Vinaigrette
1 cup bread crumbs
3 tablespoons butter, melted
1 tablespoon
Maine-ly Drizzle's Cilantro & Roasted Onion Extra Virgin Olive Oil
Salt and pepper
Scallions – Thinly Sliced
Cilantro – Roughly Chopped


Preheat oven to 375°F. Combine the broccoli, olives, onions, tomatoes, and cheese in a large bowl. Pour the Sundried Tomato Vinaigrette over the top and stir to combine. Pour the mixture into a large baking dish and distribute evenly. In another bowl, combine the breadcrumbs, butter, and Maine-ly Drizzle's Cilantro and Onion Olive Oil and stir to moisten the crumbs. Spread the crumbs over top of the broccoli mixture, season with salt and pepper and place into the preheated oven. Bake until topping is brown and filling is bubbly, 25 to 30 minutes. Remove from oven, garnish with scallions and cilantro and serve immediately.

Serves 4