Vegetable Crumble Veg
HT MC 70mins
Hot Vegetarian Vegetables
Nuts Main Course Eggless
tbsp Olive Oil
Leeks, thickly sliced
Large Carrots, thickly sliced
Red Capsicum (Sweet pepper), deseeded and diced
Courgettes (Zucchini), thickly sliced
x 400g/14oz tin Tomatoes
teasp Dried Basil
and Black Pepper
teasp Cider Vinegar
Freshly grated Parmesan
Heat the oil in a pan, add the leeks and carrots and fry over a medium heat for
5 minutes, stirring. Add the pepper and fry for 5
minutes then add the courgettes and fry for a
further 5 minutes, stirring constantly.
Add the entire contents of the tin of tomatoes together with the basil, salt
and pepper. Bring to the boil, cover and simmer
for 10 minutes.
Meanwhile, preheat the oven to 200C,400F, Gas mark 6 and make the topping.
Place the flour and salt in a bowl, add the butter and rub into the flour with
your fingertips until it resembles breadcrumbs. Stir
in 50g/2oz of the Parmesan.
Add the pine nuts and vinegar to the vegetables, stir well then transfer to an
ovenproof casserole. Sprinkle the crumble mixture over
the top of the vegetables and top with the
Bake in the oven for
35-40 minutes until golden brown. Serve immediately.
Vegetarian Recipes | What's
in Season |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.