Roasted Vegie Crumble

Name: Roasted Vegie Crumble
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10
Ingredients: 2 beetroot; 2 white onions; 4 white carrots; 1 red onion; 3 zucchinis; 3 potatoes; 4 cloves of garlic; 3 tablespoons olive oil; 2 sprigs of fresh oregano, stems removed; salt and pepper to taste; 4 tablespoons room temperature butter; 2 cups plain flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 cups shredded cheese; 1/4 teaspoon celery salt; 1 sprig fresh oregano

by Kiki Cooks

10 Serves

1 hr 15 min

This has got to be one of my favorite inventions to date. The only thing better than a sweet dessert crumble is a savory, cheesy crumble jam packed with delicious vegies, roasted to perfection. Very simple to make and easily modified to fit your preferences, this dish ticks all the boxes! Substitute vegies for ones you prefer or change the ratio of vegetables to crumble if you prefer something different. This dish goes very well with a dollop of sour cream and other white creams on top too! You can store this dish in the refrigerator for up to 4 days.

Roasted Vegie Crumble

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Recipe details

Yield 10 Serves
Time spent: Prep time: 20 Minutes Cook time: 55 Minutes Total time: 1 hr 15 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Vegetables

2 beetroot
2 white onions
4 white carrots
1 red onion
3 zucchinis
3 potatoes
4 cloves of garlic
3 tablespoons olive oil
2 sprigs of fresh oregano, stems removed
salt and pepper to taste

Crumble

4 tablespoons room temperature butter
2 cups plain flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheese
1/4 teaspoon celery salt
1 sprig fresh oregano

Instructions

Vegetables

Preheat the oven to 180 degrees Celsius (355 Fahrenheit).
Peel all the vegetables and cut them up into large pieces. Place them into a large baking dish.
Use a large mixing spoon or your hands to mix in oil, oregano, salt and pepper.
Cook in oven for 35 mins or until the vegetables are soft on the inside (don't overcook because they will be going back into the oven later).

Crumble

In a medium mixing bowl, mix the butter, flour, baking soda, salt, pepper, cheese, celery salt and fresh oregano, using your hands to fully mix in the butter.
When the vegetables have roasted, remove them from the oven and set it to 160 degrees Celsius (320 Fahrenheit).
Sprinkle the crumble over the vegetables and return to the oven for 20 minutes or until it begins to brown on the top.
Remove from the oven and serve hot.

Comments

Shannon Laoye on Sep 03, 2022

There are no carrots in the recipe, but see them in the dish. I’m assuming they are one of the white onions listed twice?

1 Reply
- Kiki Cooks on Sep 06, 2022
  
  Hi, yes you are absolutely right. Thanks for bringing my attention to this!
  
  Like
Betty Smith on Sep 05, 2022

2 white onions, followed by 4 white onions?

Like Reply
- Kiki Cooks on Sep 06, 2022
  
  Hi, Thanks for bringing my attention to this! All fixed now
  
  Like

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