Hazelnut And Vegetable Crumble Recipe

Ingredients

Directions

1. Preheat the oven to 350 F.
2. Broil the vegetables in water to cover for 15-20 minutes, or until tender.
3. Drain, reserving the water.
4. Blend about one-third of the vegetables with 2 tablespoons of the butter or vegan margarine and enough of the reserved water to make a puree in a food processor or blender.
5. Add this puree to the rest of the vegetables.
6. Season to taste with salt and pepper.
7. Spoon the mixture into a shallow ovenproof casserole.
8. To make the crumble topping, put the oats into a bowl with all the nuts, the onion, garlic, herbs and salt and pepper.
9. Add the rest of the butter or vegan margarine, and mix with a fork until the topping mixture resembles coarse breadcrumbs.
10. Sprinkle the crumble mixture evenly over the top of the vegetables.
11. Bake for 30-40 minutes, until topping is crisp and lightly browned.