Preparation : 10 min | Resting : - |
Cooking : 50 min | Equipment : |
Difficulty : | Rating : 8 rates |
Download the recipe : | |
Programmes
:
![]() |
accessories
:
![]() ![]() ![]() |
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. |
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.