Roasted vegetable crumble with oat and parmesan topping
Orange sweet potato (kumara)
360 g, peeled, cut into 1.5cm pieces
2 medium, cut into wedges
1 medium, cut into 1.5cm pieces
2 medium, cut in 1.5cm pieces
Canned diced tomatoes
400 g, (or cherry tomatoes)
1 clove(s), crushed
Dry rolled oats
¾ cup(s), (75g)
Grated parmesan cheese
⅓ cup(s), (30g)
1 tbs, (1 sprig)
Fresh lemon rind
Reduced fat oil spread
- 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.
- 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.
- 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.
- Sprinkle the vegetables evenly with the oat mixture. Bake for 10 minutes or until golden.