Roasted Vegetable Crumble
Sweetly flavoured, roasted vegetables topped with a savoury crumble that includes Parmesan, nuts, pumpkin seeds and sunflower seeds for added texture and protein value, make an irresistible vegetarian meal.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 1 1/4hours |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 1 1/4hours |
Ingredients
- 6 small red onions quartered
- 400 g orange sweet potatoes cut into 3 cm chunks
- 2 tbsp olive oil
- 1 garlic clove crushed
- 2 tsp fresh thyme
- 2 large zucchini cut into 3 cm slices
- 100 g baby button mushrooms
- 350 g Roma tomatoes quartered lengthwise
- Crumble Topping
- 1/2 cup whole wheat flour
- 1 tbsp butter cooled and diced
- 1 tbsp cold water
- 2/3 cup fresh whole-wheat breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1/4 cup mixed chopped nuts
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat the oven to 375°F (190°C). Put an ovenproof dish, preferably metal and measuring about 30 x 20 x 4 cm, in the oven and allow it to heat for 10 minutes. Combine the onions and sweet potatoes in a bowl, drizzle with 1 tablespoon of the oil and gently toss to coat. Tip into the heated dish and roast for 30 minutes, turning the vegetables after 15 minutes.
- Blend the remaining oil with the garlic and 1 teaspoon of the thyme in the bowl. Add the zucchini, mushrooms and tomatoes, and gently toss to coat. Tip into the dish and roast for a further 20 minutes.
- Meanwhile, put the flour in a bowl and rub in the butter using your finger-tips. Add the water and mix together with a fork to make large crumbs. Stir in the breadcrumbs, cheese, nuts, seeds, pumpkin seeds and remaining thyme.
- Sprinkle the crumble mixture over the vegetables. Bake for 15-20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for 3-4 minutes before serving.
Recipe Notes
Variation: Other root vegetables, such as parsnips, carrots and beets, cut into 3 cm chunks, are also good cooked in this dish.
Per serving: 488 calories, 28.5 g fat (7.5 g saturated), 17 g protein, 37 g carbohydrate, 10 g fibre
