Vegetable Crumble

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.