Vegetable Crumble with Pumpkin
In principle, about many vegetables can be said that they are universal: suitable for souffles, baking and much more. But pumpkin is a champion in this respect! In addition to all of the above, it is suitable for making desserts, as well as delicious vegetable pies, such as kramble! Shall we cook it?
Ingredients
| zucchini 2 pcs |
| eggplant 1 pc |
| cherry tomatoes 5 pcs |
| onion 1/2 pc |
| pumpkin pulp 100 g |
| garlic 1 clove |
| sunflower seeds 25 g |
| thyme 2 sprigs |
| olive oil |
| black pepper |
| salt |
| FOR THE DOUGH: |
| flour 40 g |
| Parmesan cheese 40 g |
| butter 50 g |
| black pepper |
| salt |
Instructions
Step 1
Prepare the crumble topping: in a deep bowl, mix the flour with the grated Parmesan and sunflower seeds. Add the softened butter and rub together until crumbly. Season the crumble with black pepper and salt and place in the refrigerator.
Step 2
Meanwhile, prepare the vegetables: wash and dry all the vegetables and herbs.
Step 3
Cut zucchini and eggplant into circles and place in a baking dish. Cut the pumpkin into small slices and add to the zucchini and eggplant.
Step 4
Drizzle the vegetable mixture with olive oil, season with black pepper, salt and send to the oven for 20-30 minutes at 200 C.
Step 5
Peel the onion and garlic, chop finely and fry in a little olive oil. Add the cherry tomato halves and thyme leaves to the pan and sauté over a low heat until all the vegetables are juiced.
Step 6
In a deep bowl, thoroughly mix the roasted zucchini, eggplant and pumpkin slices with the pan-fried vegetables.
Step 7
Spread the vegetable mixture into the baking dish, sprinkle with the cheese and butter crumble and bake for 20-25 minutes at 200°C.
