Vegetable Crumble
Savor the comforting goodness of Vegetable Crumble, a hearty and wholesome dish that’s perfect for any season. This recipe combines a medley of vibrant vegetables, including zucchini, red bell pepper, mushrooms, and carrots, simmered in a rich tomato and herb-infused sauce. The star of the show, however, is the golden, buttery crumble topping made with rolled oats, Parmesan cheese, and flour for a deliciously crisp finish. Ready in just about an hour, this vegetarian bake is an excellent option for a satisfying main course or a flavorful side dish. Whether you’re looking for a crowd-pleasing family dinner or a meal prep staple, this Vegetable Crumble delivers on taste, texture, and simplicity. Serve it warm with a fresh green salad or crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 whole garlic cloves
- 2 medium carrot
- 1 large zucchini
- 1 large red bell pepper
- 150 grams mushrooms
- 400 grams canned diced tomatoes
- 100 milliliters vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams all-purpose flour
- 50 grams rolled oats
- 75 grams butter
- 30 grams grated Parmesan cheese
Instructions
Preheat your oven to 180°C (350°F).
Peel and finely chop the onion and garlic. Dice the carrot, zucchini, and red bell pepper into small chunks. Slice the mushrooms thinly.
Heat a large skillet over medium heat and add the olive oil. Sauté the onion and garlic for 2-3 minutes until softened.
Add the carrots and cook for another 3 minutes. Then, stir in the zucchini, red bell pepper, and mushrooms. Cook for 5-7 minutes until the vegetables begin to soften.
Pour in the canned tomatoes and vegetable stock. Stir in the dried oregano, thyme, salt, and black pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
While the vegetables are cooking, prepare the crumble topping. In a mixing bowl, combine the flour and rolled oats. Add the butter, cutting it into small cubes. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
Stir in the grated Parmesan cheese to the crumble mixture.
Transfer the vegetable mixture into a baking dish. Spread the crumble topping evenly over the vegetables.
Place the dish in the preheated oven and bake for 20-25 minutes until the topping is golden brown and crisp.
Remove from the oven and let it cool slightly before serving. Enjoy your vegetable crumble as a main dish or side!
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 5521 mg | 240% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 48.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 679 mg | 52% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3185 mg | 68% | |
*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.
