Name: Dish vegetable crumble
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

15M

Cook

55M

Total

1H 10M

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Ingredients

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

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.Mix together crumble topping ingredients and sprinkle over vegetables. Bake for 20 minutes, until top is golden. Serve.

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.
Note

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Ingredients

Method

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