Vegetable Crumble

The vegetable crumble is a tasty and versatile dish that can be adapted based on the vegetables you prefer or have available. Here I propose a basic recipe for the vegetable crumble, but feel free to substitute the vegetables with those you like the most.

Ingredients

• 1 zucchini
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 cloves of garlic
• 150 g of cherry tomatoes
• 100 g of cold butter
• 200 g of flour
• 100 g of grated Parmesan cheese
• Salt to taste
• Pepper to taste
• Herbs of your choice (thyme, rosemary, oregano)
• Extra virgin olive oil to taste

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Wash and cut the vegetables into uniform pieces. Finely slice the onion and garlic.
3. In a pan, heat a drizzle of olive oil and sauté the onion and garlic until they become translucent. Add the vegetables, season with salt and pepper, and let them cook for about 10 minutes until they start to soften. You can add the herbs to your liking.
4. Spread the vegetables in a baking dish.
5. For the crumble, cut the cold butter into cubes and put it in a bowl with the flour, Parmesan cheese, a pinch of salt and pepper. Work the mixture with your fingertips until you obtain a sandy consistency.
6. Sprinkle the crumble mixture evenly over the vegetables.
7. Bake in the oven for about 30 minutes or until the crumble is golden and crispy.
8. Let it cool for a few minutes before serving.

Curiosity

The crumble is a traditional British dish, usually sweet and made with fruit. The savory version with vegetables is a more modern variation and is perfect for a light lunch or dinner, perhaps accompanied by a fresh salad.

For an Italian touch, you could add to your baking dish some Taggiasca olives or a few spoonfuls of pesto diluted with a little water or extra virgin olive oil to further enrich the taste of the vegetables.