Moroccan Vegetable Crumble

Time

Prep 25 min · Cook 15 min · 40 min total

Difficulty

easy

1. 1

   Preheat the oven to 374°F. Heat a frying pan until hot then add the olive oil and red onion and cook for 2 minutes.

   2 min
2. 2

   Add the butternut squash and fry for 5 mins until it begins to soften. Add the ras el hanout or spices and stir well to combine.

   5 min
3. 3

   Add the zucchini and peppers and cook for a further 2 minutes Then tip in the canned tomatoes, season with black pepper and bring to a simmer. Cover with a lid and simmer for 10 minutes.

4. 4

   Meanwhile, rub the sunflower spread and flour together to form breadcrumbs. Add the shredded wheat and sesame seeds and season with black pepper. Mix well to combine thoroughly.

5. 5

   Check the seasoning of the vegetables and adjust if necessary. Then pour into the baking dish and spread evenly.

6. 6

   Sprinkle the crumble mixture over the vegetables, to cover evenly. Bake in the oven for 15 mins until the crumble is golden and bubbling.

   15 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.