Vegetable crunch Recipe

(36 ratings)
Sending your rating
  • Vegetarian

serves:

4

Cost:

not

Total Time:

00:00

Prep:

00:10

Cooking:

00:40

Nutrition per portion

RDA
Calories 389 kCal 19%
Fat 26g 37%
  -  Saturates 11.4g 57%

With so much variety packed into this dish you will be well ahead with your five servings a day

Ingredients

  • A few bursts spray oil
  • 1 peeled and sliced onion
  • 2 tbsp tomato purée
  • 225g (8oz) broccoli broken into small florets
  • 225g (8oz) carrots, peeled and thinly sliced
  • 175g (6oz) mushrooms wiped and sliced
  • 400g can chopped tomatoes
  • 1 tbsp chopped parsley
  • 1/2 tsp mixed dried herbs
  • 50g (2oz) blanched almonds
  • 50g (2oz) butter
  • 75g (3oz) wholemeal flour
  • 25g (1oz) rolled oats
  • 75g (3oz), grated Cheddar cheese

Method

  • Preheat the oven to 200°C/400°F/Gas 6. Spray a saucepan with oil and add the onion. Cook until it has softened.

  • Add the tomato purée and the remaining vegetables and herbs and cook gently for 10 minutes, until the vegetables are tender. Add the nuts and then season to taste and spoon the mixture into a shallow ovenproof dish.

  • Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the rolled oats and cheese.

  • Spoon the crumble mixture over the vegetables and then bake for 30 minutes until browned. Serve with green leaf and herb salad.

Video of the Week

More Recipe Ideas