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Nutrition Facts
Serving Size 1 (372g) Recipe makes 4 servings
Calories 358
Calories from Fat 129		(36%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 5.2g	26%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 375mg		15%
Potassium 969mg		27%
Total Carbohydrate 46.8g		15%
	Dietary Fiber 9.6g	38%
	Sugars 8.0g
Protein 15.1g		30%
detailed view... how is this calculated?

Vegetable Crumble

Recipe #139719 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

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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.

0 people found this review helpful

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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.

3 people found this review helpful

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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!

3 people found this review helpful

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