About this recipe:Sweetly flavoured, roasted vegetables topped with a savoury crumble that includes Parmesan, nuts, pumpkin and sunflower seeds for added texture and protein value, make an irresistible vegetarian meal.
6 small red onions, quartered
400g sweet potatoes, cut into 3cm chunks
2 tbsp olive oil
1 garlic clove, crushed
2 tsp fresh thyme leaves
2 large courgettes, cut into 3cm slices
100g baby button mushrooms
350g plum tomatoes, quartered lengthways
75g wholemeal flour
25g butter, cooled and diced
40g fresh wholemeal breadcrumbs
40g Parmesan cheese, freshly grated
25g mixed chopped nuts
25g sunflower seeds
25g pumpkin seeds
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Preheat the oven to 190°C/gas 5. Put an ovenproof dish, preferably metal and measuring about 30 x 20 x 4cm, in the oven and allow it to heat for 10 minutes. Combine the onions and sweet potatoes in a bowl, drizzle over 1 tbsp of the oil and gently toss to coat. Tip into the heated dish and roast for 30 minutes, turning the vegetables after 15 minutes.
Blend the remaining oil with the garlic and 1 tsp of the thyme in the bowl. Add the courgettes, mushrooms and tomatoes, and gently toss to coat. Tip into the dish and roast for a further 20 minutes.
Meanwhile, put the flour in a bowl and rub in the butter using your fingertips. Sprinkle over 1 tbsp cold water and mix together with a fork to make large crumbs. Stir in the breadcrumbs, Parmesan cheese, nuts, seeds and remaining thyme.
Sprinkle the crumble mixture over the vegetables. Bake for 15–20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for 3–4 minutes before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Other root vegetables, such as parsnips, carrots and beetroot, cut into 3cm chunks, are also good cooked in this dish.
This was really tasty. The vegetables were tender and sweet and the topping was lovely and nutty. I added a handful of oats to the topping in place of some of the breadcrumbs. a lovely midweek supper idea - 23 Apr 2009
* Doubled the crumble topping.
* Sprinkled 2 stock cubes over the mix before adding topping
* Next time I think I'll cook the onion and potato for a bit longer - maybe 10 more mins.
Other than that this was beautiful, loved the nuts in the crumble topping along with the sweet potato. - 20 Oct 2011