Roasted Vegetable Crumble

The baked vegetable crumble in a glass dish ready to serve

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.

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 375kcal

Author Slow The Cook Down

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 (½ cup / 4oz/ 110g)
¼ cup grated parmesan (60g)

For the cheese sauce

2 cups vegetable stock (500ml)
1 ¼ 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.

Nutrition