How to make Sun-dried Vegetables Crumble?
This recipe takes 55 minutes for 4 servings, medium difficulty.
Make a delicious sun-dried vegetables crumble at home. Ready in 55 minutes. Easy. Serves 4. With 1 aubergine, 1 eggplant, 1 berenjena.
30 min
Prep time
25 min
Cook time
4
Servings
Medium
Difficulty
55 min
Total time
What ingredients for Sun-dried Vegetables Crumble?
How to prepare Sun-dried Vegetables Crumble?
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1
Preheat your oven to 180°C (Gas Mark.
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2
And take the butter out to room temperature.
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3
Peel and slice the onion into rounds.
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4
Wash the vegetables, then dice them into small pieces.
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5
Pour the olive oil into a skillet.
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6
Sauté the onion for 3 to 4 minutes over medium heat.
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7
Add the zucchini and eggplant, and cook for 20 minutes.
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8
Chop the basil. Add it to the mixture along with the tomatoes and herbes de provence, salt and pepper.
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9
Let cook for an additional 5 minutes.
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10
Meanwhile, dice the butter into small pieces.
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11
In a mixing bowl, combine the flour with the Parmesan cheese and butter.
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12
Mix with your fingertips to obtain a crumbly mixture.
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13
Drain the vegetables.
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14
In an oven-safe dish, pour in the vegetables then cover with the crumble dough.
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15
Bake for 25 minutes until the crumble is golden brown.
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Frequently asked questions
Preparation takes 30 minutes and cooking takes 25 minutes, for a total of 55 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
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