Vegetable Crumble

Vegetable Crumble - A Light and Fragrant Dinner

If you're looking for a quick, easy-to-make recipe that's full of flavor, I invite you to discover this vegetable crumble recipe. It's a versatile dish, perfect for using up leftover vegetables from the fridge, transforming them into a delicious meal that will impress everyone. This recipe reflects creativity in the kitchen, combining flavors and textures for a surprising result.

Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 45-50 minutes
Servings: 4

Ingredients:
- 2 bell peppers (any color), chopped large
- 1 large onion, chopped
- 100 g mushrooms (preferably champignon or any other preferred type)
- 1/2 zucchini, diced
- 50 ml dry white wine
- 1 tablespoon olive oil (or sunflower oil)
- 2 tablespoons Dijon mustard
- 50 g butter at room temperature
- 25 g almond flakes
- 50 g grated Gouda cheese
- 25 g flour

Instructions:

1. Preparing the vegetables: Start by washing all the vegetables well. Chop the bell peppers, onion, mushrooms, and zucchini into large pieces. They will maintain a crunchy texture, so don’t rush to chop them too small.

2. Sautéing the vegetables: In a deep pan, heat the oil over medium heat. Add the onion and let it sauté for 2-3 minutes until it becomes translucent. Then, add the bell peppers and mushrooms, sautéing them for 5-7 minutes, stirring occasionally. It’s important for the vegetables to remain crunchy, so don’t cook them too much.

3. Adding the wine: Once the vegetables are sautéed, add the dry white wine. Let the mixture simmer over low heat for 15 minutes to concentrate the flavors. This will not only add a pleasant taste but will also aid in digestion.

4. Mixing with mustard: After the vegetables have cooked, remove the pan from the heat and add the Dijon mustard. Stir well to coat all the vegetables with the flavorful sauce.

5. Preparing the crumble mixture: In a separate bowl, combine the flour, almond flakes, soft butter, and grated Gouda cheese. Use your fingers to rub the ingredients together until you achieve a crumb-like texture. This step is essential for creating a crunchy and delicious crust.

6. Assembling: Divide the vegetable mixture into two ovenproof dishes. Sprinkle the crumble mixture evenly over the vegetables in the dishes, ensuring not to leave large gaps.

7. Baking: Preheat the oven to 190 degrees Celsius. Place the dishes in the oven and bake for 30-35 minutes, or until the crust becomes golden and crunchy. The aroma that will fill your kitchen will be incredible!

8. Serving: Once the crumble is ready, let it cool for a few minutes before serving. It can be enjoyed on its own or alongside a fresh salad, rice, or a piece of grilled meat. It’s a light yet flavorful dinner!

Helpful tips:

- You can add other vegetables you have on hand, such as carrots, potatoes, or pumpkin.
- If you want to give it a more intense flavor, you can add spices like thyme or rosemary.
- Instead of Gouda cheese, you can use Parmesan or feta cheese for a different taste.

Nutritional benefits:
The vegetable crumble is a healthy option, rich in vitamins and minerals. Vegetables like bell peppers and zucchini are excellent sources of vitamin C, while mushrooms provide fiber and antioxidants. Almond flakes are rich in healthy fats, protein, and vitamin E, and Gouda cheese adds calcium and extra flavor.

Frequently asked questions:

1. Can I use frozen vegetables?
Yes, but it’s recommended to thaw and drain them well before using.

2. What can I do with leftover crumble?
The crumble can be stored in the fridge for 2-3 days and can be reheated in the oven or microwave.

3. Is this recipe vegetarian?
Yes, the vegetable crumble is completely vegetarian, but you can add meat if you wish.

Pair this dish with a refreshing drink, such as a dry white wine or herbal tea, for a perfect meal! Try this vegetable crumble recipe and enjoy a light, delicious, and colorful dinner. No matter the occasion, this dish will surely become a favorite in your home!