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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 seeds, 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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