Find your recipes and restaurants here

Vegetable crumble

Recipe from: 2/4/1999 12:00:00 AM
Ingredients 16
Servings 4


  • oil
  • 2
    onions, chopped
  • 1
    clove garlic, crushed
  • 4
    spring onions, quartered
  • 3
    stalks celery, chopped
  • 1
    red pepper, seeded and diced
  • 250
    fresh mushrooms, sliced
  • 2
    carrots, scraped clean, halved and sliced
  • 400
    tomatoes, chopped
  • 15
    chopped fresh origanum
  • sugar, salt and freshly ground black pepper
  • 50
  • 190
    cake flour
  • 250
    fresh breadcrumbs
  • 125
    grated Cheddar cheese


Heat a little oil in a fairly large pan and sauté; the onions, garlic and spring onions until fragrant. Add the celery, red pepper, mushrooms and carrots and sauté; over medium heat until glossy. Add the chopped tomatoes and herbs, season to taste with sugar, salt and pepper, cover, reduce the heat and simmer slowly or 15 to 20 minutes. Meanwhile heat the oven to 180 °C and spray a large ovenproof pan with non-stick spray. Process the butter and cake flour until the mixture resembles fine breadcrumbs. Add a pinch of salt, the breadcrumbs and grated cheese, and mix well. Spoon the vegetables into a large ovenproof dish, sprinkle the crumb mixture on top and bake for about 20 minutes or until the crumb layer is well browned. Serve hot.

Read more on: bake

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.