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Vegetable Crumble Veg HT MC 70mins Serves 4 Hot Vegetarian Vegetables Nuts Main Course Eggless
Ingredients 2 tbsp Olive Oil 2 Leeks, thickly sliced 2 Large Carrots, thickly sliced 1 Red Capsicum (Sweet pepper), deseeded and diced 450g/1lb Courgettes (Zucchini), thickly sliced 1 x 400g/14oz tin Tomatoes ½ teasp Dried Basil Salt and Black Pepper 50g/2oz Pine Nuts 2 teasp Cider Vinegar 150g/6oz Wholemeal Flour 1/4 teasp Salt 50g/2oz Butter, diced 75g/3oz Freshly grated Parmesan
Instructions
1. 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.
2. 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.
3. Meanwhile, preheat the oven to 200C,400F, Gas mark 6 and make the topping.
4. 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.
5. 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 remaining parmesan.
6. Bake in the oven for 35-40 minutes until golden brown. Serve immediately.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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