Savoury Vegetable Crumble Recipe

Savory Vegetable Crumble (Vegan and GlutenFree)

WebMay 31, 2016 · Heat the oil in a large, oven-proof skillet over medium-high heat. Add the eggplant, zucchini, leek, and fennel; cook 10 minutes, or …

Rating: 5/5(1)
1. Heat your oven to 350ºF.
2. Heat the oil in a large, oven-proof skillet over medium-high heat. Add the eggplant, zucchini, leek, and fennel; cook 10 minutes, or until soft. Add the garlic, tomatoes, and thyme. Season with salt and pepper.
3. In a small bowl, combine the flour, oats, parmesan, and lemon zest. Stir in the olive oil until everything is combined and all of the dry ingredients are moistened. Sprinkle over the vegetables in an even layer.
4. Transfer the pan to the oven and bake for 30 minutes, or until the top of the crumble is browned and crisp.

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Savory Veggie Crumble Cooking With Elo

WebSep 30, 2020 · Preheat the oven to 180°C. Peel and chop the onion. Wash, then cut all the vegetables into 1 cm dices. Cut the sun-dried tomatoes …

1. Preheat the oven to 180°C.
2. Peel and chop the onion. Wash, then cut all the vegetables into 1 cm dices. Cut the sun-dried tomatoes into small pieces.
3. Sauté all the vegetables and sun-dried tomatoes in a frying pan over medium-high heat for 15 minutes, stirring regularly.
4. In the mean time, prepare the crumble. Cut the butter into small cubes. Grind the oats and almonds in a small food processor. Mix the dry ingredients and gradually add the butter. Form a crumble dough by kneading the ingredients with your fingers.

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