1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (354g) Recipe makes 4 servings |
||
| Calories 284 | ||
| Calories from Fat 116 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.9g | 19% | |
| Saturated Fat 5.0g | 24% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 375mg | 15% | |
| Potassium 872mg | 24% | |
| Total Carbohydrate 34.5g | 11% | |
| Dietary Fiber 7.5g | 29% | |
| Sugars 8.3g | ||
| Protein 11.8g | 23% | |
Vegetable Crumble
By: Wendys Kitchen
Oct 3, 2005
This dish can change to fit the seasons and is an ideal way to use up small quantities of different vegetables. Feel free to vary according to your preferences. I do not add the cheese as my children do not eat it.
SERVES 4
Ingredients
- 1 cup asparagus
- 1 cup broccoli
- 1 cup carrot
- 1 cup cauliflower
- 1 garlic clove
- 1 onion, sliced
- 1 tablespoon butter
- 1/2 cup grated cheese
- 1 cup zucchini
- 1 cup mushroom
- 1 tablespoon olive oil
- 1 cup raw oats
- 1 tablespoon sunflower seed, toasted
- 1 slice whole wheat bread, made into crumbs
- 425 g canned tomatoes
- 1 teaspoon basil
Directions
1
Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.2
Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.3
Pour into ovenproof casserole dish.4
Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Vegetable Crumble recipes
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Cauliflower
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: sugarrushkid
On Nov 17, 2006
I used swede, broccoli, carrots, zucchini and mushrooms. The end product was OK but a bit dry - if I make it again I would definitely serve some type of sauce with it. I didn't serve anything with this, and I think that that was probably a wise decision as it is very filling.
From: ElishevaH
On May 2, 2006
This made up very well. I used leek instead of asparagus and dropped the cauliflower. I decided to use half the amount of tomatoes. It appealed to the adults, teens, and the baby.
From: akgrown
On Apr 26, 2006
I loved this recipe! I'm always looking for healthy vegetable side dishes and this is a keeper. I forgot to add the sunflower seeds, but I won't next time! I used carrots, mushrooms, celery, zucchini, bell peppers, and broccoli. I think almost any combo of veggies would work. I was a little confused about which ingredients were the Crumble ingredients, but other than that it was great!
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved