Tana Ramsay's Moroccan Vegetable Crumble
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 teaspoon olive oil
- 1 red onion, sliced
- 1 medium butternut squash, peeled and cut into small cubes
- 1 teaspoon ras el hanout spice mix (Moroccan mixed spice)
- 2 zucchini, cut into chunks
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 2 (14 ounce) cans chopped tomatoes
- 2 ounces sunflower margarine, cubed
- 2 ounces plain flour
- 3 shredded wheat cereal, crumbled
- 1 ounce sesame seeds
directions
- Preheat the oven to 374°F
- Heat a frying pan until hot then add the olive oil and red onion and cook for 2 minutes
- Add the butternut squash and fry for 5 mins until it begins to soften. Add the ras el hanout or spices and stir well to combine.
- Add the zucchini and peppers and cook for a further 2 minutes Then tip in the canned tomatoes, season with black pepper and bring to a simmer. Cover with a lid and simmer for 10 minutes
- Meanwhile, rub the sunflower spread and flour together to form breadcrumbs. Add the shredded wheat and sesame seeds and season with black pepper. Mix well to combine thoroughly.
- Check the seasoning of the vegetables and adjust if necessary. Then pour into the baking dish and spread evenly.
- Sprinkle the crumble mixture over the vegetables, to cover evenly. Bake in the oven for 15 mins until the crumble is golden and bubbling.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)