Vegetable Crumble

Wendys Kitchen's Note:

This dish can change to fit the seasons and is an ideal way to use up small quantities of different vegetables. Feel free to vary according to your preferences. I do not add the cheese as my children do not eat it.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 cup asparagus
• 1 cup broccoli
• 1 cup carrot
• 1 cup cauliflower
• 1 garlic clove
• 1 onion, sliced
• 1 tablespoon butter
• 1/2 cup grated cheese
• 1 cup zucchini
• 1 cup mushroom
• 1 tablespoon olive oil
• 1 cup raw oats
• 1 tablespoon sunflower seed, toasted
• 1 slice whole wheat bread, made into crumbs
• 425 g canned tomatoes
• 1 teaspoon basil

Directions:

1. Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
2. Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
3. Pour into ovenproof casserole dish.
4. Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.

Reviews

[sugarrushkid]

I used swede, broccoli, carrots, zucchini and mushrooms. The end product was OK but a bit dry - if I make it again I would definitely serve some type of sauce with it. I didn't serve anything with this, and I think that that was probably a wise decision as it is very filling.

[ElishevaH]

This made up very well. I used leek instead of asparagus and dropped the cauliflower. I decided to use half the amount of tomatoes. It appealed to the adults, teens, and the baby.

[akgrown]

I loved this recipe! I'm always looking for healthy vegetable side dishes and this is a keeper. I forgot to add the sunflower seeds, but I won't next time! I used carrots, mushrooms, celery, zucchini, bell peppers, and broccoli. I think almost any combo of veggies would work. I was a little confused about which ingredients were the Crumble ingredients, but other than that it was great!