Last Updated on September 9, 2020 by Slow The Cook Down
This deliciously creamy and cheesy roasted vegetable crumble is perfect for a vegetarian main or side dish. Easy to make, it’s packed full of fresh veggies, dressed in a silky cheese sauce and finished with a delicate crumble topping. It can be made ahead of time, perfect if you are planning to serve it as part of a bigger feast.
This post may contain affiliate links. Read my privacy policy here.
This post was first published in January 2016 and has been updated with new photos and an improved recipe.
One of my first ever cooking classes at school was learning how to make an apple crumble. The first week we made the crumble, the second week we made the filling and finally, in the third week, we put it altogether. No wonder I hated cooking if I thought it took three weeks to make an apple crumble!
Well, luckily times have changed and I thought I’d take a little trip down crumble memory lane, here is my savory roasted vegetable crumble, which I promise will not take three weeks to make!
It packs in loads of seasonal roasted veggies, and is covered in a rich cheese sauce and topped with a crunchy parmesan topping. It makes for a great veggie side dish for the holidays and is hearty enough to serve up as a main. It’s perfect to serve up as part of a weekend feast and the leftovers are ideal for an easy weeknight meal.
For more vegetarian mains, be sure to check out my Layered Roasted Vegetable Pie and Vegetarian Pasta Bake.
Making the perfect cheese sauce
The cheese sauce in this vegetable crumble is silky smooth and it is dead easy to make! Rather than having a floury base, I have used a stock base meaning it is less stodgy than usual. I came across this when cooking Heston Blumenthal’s Mac & Cheese, which you should definitely make! It’s such a nicer way of making a rich sauce with zero chance that it will turn out lumpy!
How to make a vegetable crumble
Be sure to scroll down for the full recipe!
- Chop up the veg into large chunks and peel the garlic cloves.
- Coat with the seasonings and roast in the oven (photo 1).
- Make the crumble topping by rubbing the ingredients together (photo 2).
- Coat the cheese in cornflour (photo 3).
- Heat the stock and stir in the cheese to make a sauce (photo 4).
- Place the roasted vegetables in an oven proof dish (photo 5).
- Pour over the cheese sauce (photo 6).
- Top with the crumble and shredded cheese (photo 7).
- Bake until golden brown and bubbling.
Frequently Asked Questions
Yes! This is a great make ahead side dish. You can make the whole dish the night before and keep it covered in the fridge until you are ready to cook it. Leftovers will keep well for 4 to 5 days and can be reheated in the oven at 350F/180c for 20 minutes until warmed through.
This is a great dish to incorporate all of your favorite vegetables, and any that you have laying around in the fridge! Any kinds of squash work great in this dish. If there are any veggies I’ve included that you don’t like, just swap them out!
I used a 13.5 x 9.5 inch glass casserole dish for this recipe and one like this will work well. This will make enough for eight servings and you can easily half it if you prefer, although the leftovers do taste delicious!
Recipe Notes and Tips
- I roasted the vegetables for about 30 minutes so that they still have a good amount of texture. If you prefer a softer crumble filling, just roast them to your preference.
- I didn’t peel any of the veggies other than the carrots as it helps to give the crumble a nice texture. Feel free to peel if you prefer!
- I’ve made this crumble with both pre grated and freshly grated cheese. Freshly grated is a bit more effort, but the flavor is much richer and fresher.
- To get the top nice and golden brown, pop it under the broiler for 5 minutes just before serving.
For more easy side dish recipes
- Blue Cheese Mashed Potato with Bacon
- Pak Choi (Bok Choy) with Garlic & Chili
- Roasted Parsnips with Parmesan and Truffle Oil
- Sautéed Brussels Sprouts with Cranberries and Lemon
- Loaded Sweet Potato Dauphinoise
- Roast Potatoes with Garlic, Herbs and Parmesan
I love hearing from you!! If you have tried this vegetable crumble, be sure to scroll down, give them a star rating and let me know what you thought!
For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!
Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’
Roasted Vegetable Crumble
Ingredients
For the veg filling
- 2 tablespoons olive oil
- 3 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 carrots
- 2 onions
- 1 eggplant
- 1 yellow pepper
- 1 orange pepper
- 1 leek
- 1 zucchini
- 8 ounces cremini mushrooms (mini portobellos) (227g)
- 5 garlic cloves
- shredded cheese for topping
For the crumble
- 1 cup plain flour (120g)
- 1 stick softened butter cubed (1/2 cup / 4oz/ 110g)
- 1/4 cup grated parmesan (60g)
For the cheese sauce
- 2 cups vegetable stock (500ml)
- 1 1/4 cups strong cheddar (5 oz / 160g)
- 2 tbsp cornstarch (cornflour in the UK)
Instructions
- Pre-heat the oven to 220º.
- In a large bowl, pour in the oil and add the herbs and salt and pepper. Chop up the veg into large chunks and peel the garlic cloves. Put all of the veg, along with the garlic into the oil and herbs and mix well so that all of the veg is coated.
- Spread out on a baking tray and pop in the oven for 30 minutes, until the edges of the veg are browning.
- While you are waiting for the veg, you can make the crumble. Put all the ingredients in to a large bowl and rub the butter in with your hands. After about 10 minutes you should have a breadcrumb like consistency. Leave to one side.
- Once the veg is done, take out of the oven and transfer into a large oven proof dish and leave to one side.
- Turn the oven down to 180º.
- Finely grate the cheddar, then add the cornstarch to it. Mix well with your hands so that the strands of cheese are covered.
- Over a medium flame, heat the stock, once warm add a handful of grated cheese and stir until it has dissolved, continue until you have used all of the cheese and you have a shiny sauce.
- Place the roasted vegetables into an oven proof dish (I used a 13.5 x 9.5 inch glass casserole dish)
- Pour the sauce over the vegetables and then top with the crumble. Sprinkle over a little black pepper and pop in the oven for 15 minutes. Finish off under the broiler to brown the top for a couple of minutes before serving.
Notes
- I roasted the vegetables for about 30 minutes so that they still have a good amount of texture. If you prefer a softer crumble filling, just roast them to your preference.
- I didn’t peel any of the veggies other than the carrots as it helps to give the crumble a nice texture. Feel free to peel if you prefer!
- I’ve made this crumble with both pre grated and freshly grated cheese. Freshly grated is a bit more effort, but the flavor is much richer and fresher.
- To get the top nice and golden brown, pop it under the broiler for 5 minutes just before serving.
- Nutritional values are based on one of eight servings.
2 Comments
Linda Daunter
September 6, 2016 at 9:37 amAh, yes, I remember that cookery lesson!
Like the look of your crumble though, will definitely try it.
bdaunter@hotmail.co.uk
September 6, 2016 at 7:28 pmNo wonder I wasn’t interested in cooking…thanks Mrs Younger!