Savoury summer vegetable crumble

    45 min

    Courgettes, peppers, tomatoes, garlic and onion topped with a Parmesan cheese crumble. A simple and delicious side dish or vegetarian main.

    5 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 1 red pepper, cut into strips
    • 4 or 5 courgettes, cut into chunks
    • salt and freshly ground black pepper to taste
    • 1/2 cube vegetable stock
    • 1 or 2 cloves garlic, crushed
    • 4 large tomatoes, chopped
    • a good handful of ground almonds
    • Crumble
    • 4 tablespoons wholemeal flour
    • 2 tablespoons grated Parmesan cheese
    • 15g butter, diced, at room temperature

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large pan, heat oil over high heat. Sauté onion and pepper until a bit coloured and softened. Reduce heat to low and add courgettes. Season with salt and pepper and crumble in the vegetable stock cube, then add garlic and stir well. Finally, add tomatoes and almonds. Mix gently, cover and cook over low heat for 20 to 25 minutes, stirring occasionally.
    2. Preheat grill to high.
    3. In a small bowl combine flour, Parmesan and butter and rub together till the mixture resembles coarse crumbs.
    4. Distribute cooked vegetable mixture in the bottom of baking dish or tin. Sprinkle crumble mixture on top.
    5. Grill until the topping is golden brown, about 5 to 10 minutes.

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