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Vegetable crumble

italian-style

Vegetable crumble Cook Expert

Preparation : 15 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
Rating :
 4 rates
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Serves 6-8 :
1 aubergine (300g)
2 courgettes (300g)
1 red pepper (150g)
1 yellow pepper (150g)
60 ml olive oil
salt, 5 peppercorn blend
SAVOURY CRUMBLE:
2 cloves garlic
10 sprigs fresh basil or oregano
120 g butter, diced
80 g flour
50 g breadcrumbs (see recipe)
1Preheat the oven to 180°C (170°C fan, gas mark 4).
2Fit the food processing bowl with the midi bowl; install the 4mm slicing disc. Wash and quarter the aubergine, courgettes and peppers; seed the peppers. Slice the vegetables using the FOOD PROCESSOR programme.
3Transfer the sliced vegetables to a bowl, add the olive oil, season to taste and gently stir to combine. Place the vegetables in a gratin dish.
4Bake for 15 minutes. Prepare the SAVOURY CRUMBLE: peel and halve the garlic cloves, removing the central germ. Chop the garlic and fresh herbs in the mini bowl. Add the butter, flour and breadcrumbs, and Pulse for 30 seconds-1 minute to obtain a sandy consistency. 
5Then generously sprinkle with the savoury crumble mixture and bake for another 20 minutes until golden browned.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Standemetriou

Very simple and tasty ! Next time I will reduce the butter and increase the breadcrumbs a bit.