Roasted Vegetable Crumble Recipes

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ROASTED VEGETABLE CRUMBLE



Roasted Vegetable Crumble image

Provided by Mikel King

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

6 small red onions (quartered)
400 g orange sweet potatoes (cut into 3 cm chunks)
2 tbsp olive oil
1 garlic clove (crushed)
2 tsp fresh thyme
2 large zucchini (cut into 3 cm slices)
100 g baby button mushrooms
350 g Roma tomatoes (quartered lengthwise)
1/2 cup whole wheat flour
1 tbsp butter (cooled and diced)
1 tbsp cold water
2/3 cup fresh whole-wheat breadcrumbs
1/2 cup Parmesan cheese (grated)
1/4 cup mixed chopped nuts
2 tbsp sunflower seeds
2 tbsp pumpkin seeds

Steps:

  • Preheat the oven to 375°F (190°C). Put an ovenproof dish, preferably metal and measuring about 30 x 20 x 4 cm, in the oven and allow it to heat for 10 minutes. Combine the onions and sweet potatoes in a bowl, drizzle with 1 tablespoon of the oil and gently toss to coat. Tip into the heated dish and roast for 30 minutes, turning the vegetables after 15 minutes.
  • Blend the remaining oil with the garlic and 1 teaspoon of the thyme in the bowl. Add the zucchini, mushrooms and tomatoes, and gently toss to coat. Tip into the dish and roast for a further 20 minutes.
  • Meanwhile, put the flour in a bowl and rub in the butter using your finger-tips. Add the water and mix together with a fork to make large crumbs. Stir in the breadcrumbs, cheese, nuts, seeds, pumpkin seeds and remaining thyme.
  • Sprinkle the crumble mixture over the vegetables. Bake for 15-20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for 3-4 minutes before serving.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES



Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories     Side Dish     Vegetables     Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
  • Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

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