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.