Crumble with Summer Vegetables
Baked summer vegetable (tomatoes, eggplants and zucchini) with a savory crumble topping. The addition of sun-dried tomato makes this crumble really special.
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Servings: 4
Ingredients
For the crumble
- 50 g gluten free oats
- 50 g almonds
- 50 g rice flour
- 50 g cornstarch
- 65 g margarine e.g., Solo
- 1 pinch of salt and pepper
For thevegetables
- 6 (350 g) small tomatoes
- 1 (250 g) eggplant
- 1 (250 g) zucchini
- 1 red onion
- 1 handful sun-dried tomatoes
Instructions
- Preheat the oven to 180°C.
- Peel and chop the onion. Wash, then cut all the vegetables into 1 cm dices. Cut the sun-dried tomatoes into small pieces.
- Sauté all the vegetables and sun-dried tomatoes in a frying pan over medium-high heat for 15 minutes, stirring regularly.
- In the mean time, prepare the crumble. Cut the butter into small cubes. Grind the oats and almonds in a small food processor. Mix the dry ingredients and gradually add the butter. Form a crumble dough by kneading the ingredients with your fingers.
- Transfer the vegetables to an oven-proof dish. Top with the crumble.
- Bake for 35min at 200°C.
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