Mediterranean vegetable crumble

Mediterranean vegetable crumble
Makes: 5 portions
Prep time:
Cook time:
Total time:
  • 1 courgette
  • 2 red onion
  • 1 aubergine
  • 1 red bell pepper
  • 2 tbspn Italian herbs
  • 400 gr tinned tomatoes
  • 2 cloves of garlic
  • 3 slices old bread
  • 100 gr walnuts
  • 1 tbspn Italian herbs
  • 1 tbspn pesto
  1. Preheat the oven to 180 °C and grease an ovenproof dish.
  2. Slice the courgette and aubergine, chop the red onion and dice the red bell pepper.
  3. Place the vegetables in the dish and season to taste with salt, pepper and 1 tbspn Italian herbs.
  4. Mix the tinned chopped tomatoes with salt, pepper to taste and 1 tbspn Italian herbs. Pour onto the vegetables.
  1. Mix for the crumble in a kitchen machine the cloves of garlic, slices old bread, walnuts, Italian herbs and pesto
  2. Season to taste with salt, pepper to taste and 1 tbspn Italian herbs
  3. Place the crumble on top of the vegetables.
  4. Bake the dish for 30 min or until the vegetables and crumble topping are cooked.
  5. Serve warm as a side dish to a Mediterranean meal.
Stuff to know
It is possible to assemble the dish (half) a day head and bake when needed.
Usually, a crumble is a sweet dessert. This is a savoury version.