|Preparation : 10 min||Resting : -|
|Cooking : 50 min||Equipment :|
|Difficulty :||Rating : 8 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||aubergine (300g), quartered
|1||red pepper (150g), quartered
|1||yellow pepper (150g), quartered
|60||ml olive oil
|salt, 5 peppercorn blend
|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.
|1||Place all ingredients in the mini bowl. Using the FOOD PROCESSOR programme,|
press Pulse for about 30 seconds, until the mixture becomes grainy.
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
used a variety of vegetables and ground cashews instead of almond flour. Result a very tasty dish.
Very simple and tasty ! Next time I will reduce the butter and increase the breadcrumbs a bit.