Very Veggie Crumble Recipes

VERY VEGGIE CRUMBLE

Steps:

• Heat broiler to high.
• In large saucepot, bring 4 quarts, salted water to a boil.
• Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
• Transfer vegetables to 7 cup casserole dish.
• Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
• Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.

ROASTED VEGETABLE CRUMBLE

Steps:

• Pre-heat the oven to 220º.
• In a large bowl, pour in the oil and add the herbs and salt and pepper. Chop up the veg into large chunks and peel the garlic cloves. Put all of the veg, along with the garlic into the oil and herbs and mix well so that all of the veg is coated.
• Spread out on a baking tray and pop in the oven for 30 minutes, until the edges of the veg are browning.
• While you are waiting for the veg, you can make the crumble. Put all the ingredients in to a large bowl and rub the butter in with your hands. After about 10 minutes you should have a breadcrumb like consistency. Leave to one side.
• Once the veg is done, take out of the oven and transfer into a large oven proof dish and leave to one side.
• Turn the oven down to 180º.
• Finely grate the cheddar, then add the cornstarch to it. Mix well with your hands so that the strands of cheese are covered.
• Over a medium flame, heat the stock, once warm add a handful of grated cheese and stir until it has dissolved, continue until you have used all of the cheese and you have a shiny sauce.
• Place the roasted vegetables into an oven proof dish (I used a 13.5 x 9.5 inch glass casserole dish)
• Pour the sauce over the vegetables and then top with the crumble. Sprinkle over a little black pepper and pop in the oven for 15 minutes. Finish off under the broiler to brown the top for a couple of minutes before serving.

VEGETABLE CRUMBLE

Steps:

• Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
• Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
• Pour into ovenproof casserole dish.
• Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.