VEGETABLE CRUMBLE

Vegetable Crumble image

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.

Provided by Wendys Kitchen

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
Pour into ovenproof casserole dish.
Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.

Nutrition Facts : Calories 358.6, Fat 14.4, SaturatedFat 5.2, Cholesterol 16.7, Sodium 375.9, Carbohydrate 46.8, Fiber 9.6, Sugar 8, Protein 15.1

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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.

*** Explore more Vegetable Crumble Recipes »

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

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