Vegetable Crumble

READY IN: 40mins
Recipe by Wendys Kitchen

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.

Top Review by 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.

Ingredients Nutrition


  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.

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