Vegetable crumble

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 15
Servings 4
Time 35 minutes


  • 20
    sunflower oil
  • 2
    onions, chopped
  • 1
    clove garlic, crushed
  • 4
    spring onions, quartered
  • 3
    sticks celery, chopped
  • 1
    red pepper, seeded and diced
  • 250
    mushrooms, sliced
  • 2
    carrots, peeled, halved and sliced
  • 410
    canned chopped tomatoes
  • 15
    fresh oregano
  • pinch of sugar
  • 50
  • 100
    cake flour
  • 50
    fresh breadcrumbs
  • 125
    grated cheddar cheese


45 minutes
Heat oil in a large frying pan and sauté the onions, garlic and spring onions until soft.
Add celery, red pepper, mushrooms and carrots and sauté over a medium heat for two to three minutes.
Add tomatoes, oregano and sugar and season to taste with salt and freshly fround black pepper.
Cover and simmer slowly for 15 to 20 minutes.
Process the butter, cake flour, breadcrumbs and cheese in a food processor until well mixed.
Spoon veggies into a greased ovenproof dish and top with crumble mixture.
Bake in a preheated 180 °C oven for 20 minutes or until golden brown. Serve hot.

Read more on: bake  |  sauté

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