How To Make Summer Vegetable Crumble

Step 2: Pre heat the oven

Begin by heating the oven to 175ºC.

Step 3: Fry the aubergine

Heat the oil in the frying pan over a high temperature.

When fairly hot, add the aubergine and stir well while frying. Fry for about 3 to 4 minutes until browned and cooked through. Then scoop the aubergine out into the oven dish.

Step 4: Fry the courgettes

Add the courgettes to the same pan and fry, stirring regularly, for 3-4 minutes. When golden, remove them from the pan and add to the oven dish.

Step 5: Fry the peppers

Now add the peppers and fry, while stirring, for 3 minutes. Stir once more before removing and add them to the other vegetables.

Step 6: Fry the onions and garlic

First, add the onions to the pan and fry them until they begin to soften.

Then add the garlic, fry while stirring for about 30 seconds then tip them into the oven dish.

Step 7: Fry the tomatoes

Finally, add the tomatoes and let them cook until fairly soft.

Step 8: Season

Sprinkle the 2 teaspoons of salt on top, then season with black pepper and mix it all together well.

Step 9: Make the crumble topping

In a bowl, combine the bread crumbs, olive oil, parsley, thyme, salt, and season with pepper.

Then mix the ingredients together thoroughly.

Finally, spoon the crumble mixture over the vegetables in the oven dish and even it out. Then mix the ingredients together thoroughly. Finally, spoon the crumble mixture over the vegetables in the oven dish and even it out.

Step 10: Bake

Place the dish in the centre of the oven and bake for 30 minutes.

Step 11: Serve

When the topping is golden and crispy, remove the crumble from the oven. Serve while hot as a vegetarian lunch or supper dish or as an accompaniment to barbecued meat.
And that is how to make summer vegetable crumble, the Videojug way!