Recipe

Dish vegetable crumble

Who said vegetarians have to miss out on good food? Parmesan and breadcrumbs form a golden, crumbly crust while oregano and garlic coat the warm vegetables underneath.

Dec 30, 2014 1:00pm
  • 15 mins preparation
  • 55 mins cooking
  • Serves 6
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Ingredients

Dish vegetable crumble
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 800 gram zucchini, sliced
  • 4 medium potatoes, peeled, cut into cubes
  • 4 celery stalks, sliced
  • 400 gram can diced tomatoes
  • 2 tablespoon oregano leaves
  • 1/2 cup water
Crumble topping
  • 1 cup (70g) fresh breadcrumbs
  • 1 cup (80g) grated parmesan
  • 2 tablespoon chopped parsley

Method

Dish vegetable crumble
  • 1
    Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large saucepan on medium heat. Cook onion for 5 minutes, stirring, until soft and golden. Add garlic and cook for 1 minute.
  • 2
    Add zucchini, potato, celery, tomato, oregano and water. Cover and simmer for 25 minutes, until potato is tender. Pour vegetable mixture into an 8-cup (2 litre) casserole dish.
  • 3
    崩溃一流的原料混合在一起and sprinkle over vegetables. Bake for 20 minutes, until top is golden. Serve.

Notes

If desired, one large kumara, peeled and chopped, can replace the potatoes, use one large kumara, peeled and chopped. Add finely chopped pine nuts or walnuts to the crumble topping for extra crunch, if desired.

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