Vegetable crumble

italian-style

Preparation : 10 min	Resting : -
Cooking : 50 min	Equipment :
Difficulty :	Rating : 8 rates
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Programmes :	accessories :

Serves 6-8 :

1	aubergine (300g), quartered
2	courgettes (300g)
1	red pepper (150g), quartered
1	yellow pepper (150g), quartered
60	ml olive oil
	salt, 5 peppercorn blend

SAVOURY CRUMBLE:
	oregano or thyme
60	g cold butter
60	g plain flour
60	g almond flour
60	g grated Parmesan

1	Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2	Fit the food processing bowl with the midi bowl; install the 4mm slicing disc. Slice the vegetables using the FOOD PROCESSOR programme.
3	Transfer 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.
4	Bake for 30 minutes, then generously sprinkle with the savoury crumble mixture and bake for another 20 minutes until golden browned.
savoury crumble
1	Place all ingredients in the mini bowl. Using the FOOD PROCESSOR programme, press Pulse for about 30 seconds, until the mixture becomes grainy.

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ALL COMMENTS

jennifermixing

A tasty dish. I used a variety of veggies on hand. instead of butter I used oil and quinoa flakes instead of breadcrumbs for a gluten free/dairy free option

allanv

used a variety of vegetables and ground cashews instead of almond flour. Result a very tasty dish.

Standemetriou

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