Roast Vegetables with Pine Nut Crumble
Elevate your vegetable game with this irresistible Roast Vegetables with Pine Nut Crumble recipe, a perfect blend of wholesome, hearty ingredients and indulgent textures. Featuring roasted zucchini, bell peppers, eggplant, and cherry tomatoes seasoned with oregano and olive oil, this dish boasts vibrant colors and bold Mediterranean flavors. The pièce de résistance is the golden pine nut crumble—made with toasted pine nuts, crispy panko breadcrumbs, and grated Parmesan—that adds a deliciously nutty crunch to every bite. Quick to prepare and endlessly versatile, this dish is perfect as a flavorful side or a light vegetarian main course. Ready in just one hour, it’s an easy yet elegant choice for weeknight dinners or festive gatherings. Keywords: roasted vegetables, pine nut crumble, vegetarian side dish, Mediterranean recipe, easy dinner idea.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Eggplant
- 1 large Red onion
- 250 grams Cherry tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Pine nuts
- 50 grams Panko breadcrumbs
- 30 grams Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Wash and prepare the vegetables. Cut the zucchini, bell peppers, and eggplant into bite-sized pieces. Peel and cut the red onion into wedges. Leave the cherry tomatoes whole.
Place the prepared vegetables on a large baking tray. Drizzle with 3 tablespoons of olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat everything evenly.
Spread the vegetables out in a single layer to ensure even roasting. Place the tray in the oven and roast for 30 minutes, stirring halfway through.
While the vegetables are roasting, prepare the pine nut crumble. In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden brown. Remove from heat and set aside.
In the same skillet, melt the butter over low heat. Add the panko breadcrumbs and cook, stirring constantly, for 2-3 minutes until they turn golden and crisp.
Transfer the toasted breadcrumbs to a bowl and let cool slightly. Add the toasted pine nuts, grated Parmesan cheese, and chopped parsley. Mix well to combine.
After 30 minutes of roasting, remove the vegetables from the oven and sprinkle the pine nut crumble evenly over the top.
Return the tray to the oven and roast for an additional 10 minutes, until the crumble is golden and the vegetables are tender.
Remove from the oven and let cool for 5 minutes before serving. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 7561 mg | 329% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 68.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4030 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
