Vegetable Crumble


Olive Oil – 2 tblsp
Carrots – 2, thickly sliced
Onions – 2
Red Capsicum – 1
Zucchini – 1
Tomatoes – 2
Dried Basil – 1/2 tsp
Salt as per taste
Black Pepper
Cider Vinegar – 2 tsp
Flour – 150 gms
Salt – 1/4 tsp
Butter – 50 gms
Cheese – 1/2 cup, grated

1. Heat the oil in a pan.
2. Add the onions and carrots and fry for 5 minutes, stirring.
3. Add the capsicum and fry for 5 minutes.
4. Add the zuccini and fry for 5 minutes more, stirring constantly.
5. Add the tomatoes together with the basil, salt and pepper.
6. Bring to boil, cover and simmer for 10 minutes.
7. Preheat the oven to 200C.
8. Place the flour and salt in a bowl, add the butter and rub into the flour until it resembles breadcrumbs.
9. Stir in 3/4 of the grated cheese.
10. Add the vinegar to the vegetables, stir well and then transfer to an ovenproof casserole.
11. Sprinkle the crumble mixture over the top of the vegetables and top with the remaining cheese.
12. Bake in the oven for 15 to 20 minutes until golden brown.
13. Serve.

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