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Photo of Roasted vegetable crumble with oat and parmesan topping by WW

Roasted vegetable crumble with oat and parmesan topping

7
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mixed salad leaves.

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