Roasted vegetable crumble with oat and parmesan topping
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ever thought of adding oats to your mid-week meal? Providing a tasty crunchy topping, oats prove the perfect ingredient for this roasted veg dish.
Ingredients
Orange sweet potato (kumara)
360 g, peeled, cut into 1.5cm pieces
Red onion
2 medium, cut into wedges
Eggplant
1 medium, cut into 1.5cm pieces
Olive oil
1 tbs
Zucchini
2 medium, cut in 1.5cm pieces
Canned diced tomatoes
400 g, (or cherry tomatoes)
Garlic
1 clove(s), crushed
Rolled oats, dry
¾ cup(s), (75g)
Plain flour
1 tbs
Grated parmesan cheese
⅓ cup(s), (30g)
Fresh thyme
1 tbs, (1 sprig)
Fresh lemon rind
1 tsp
Reduced fat oil spread
1½ tbs
Instructions
1
Preheat oven to 180°C. Line a baking tray with baking paper. Place the sweet potato, onion, eggplant and zucchini on the prepared tray. Drizzle with the olive oil. Season with salt and pepper. Bake for 20 minutes or until the vegetables are tender and golden.
2
Combine the tomato and garlic in an 8-cup (2L) ovenproof dish. Add the roasted vegetables and stir to combine. Bake for 10 minutes or until vegetables are tender.
3
Meanwhile, combine the oats, flour, parmesan, thyme and lemon rind in a large bowl. Using clean fingertips, rub in the spread to form large clumps.
4
Sprinkle the vegetables evenly with the oat mixture. Bake for 10 minutes or until golden.
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