Prep 10 mins
Cook 30 mins
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.
- 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 seeds, toasted
- 1 slice whole wheat bread, made into crumbs
- 425 g canned tomatoes
- 1 teaspoon basil
- Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
- Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
- Pour into ovenproof casserole dish.
- Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.
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.
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.
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!