Vegetable crumble

1. Peel and chop onion. Wash, dry the zucchini and eggplant. Peel carrots. Cut all vegetables into small cubes.

2. Heat oil in a pan and stir-fry onions with diced vegetables. Add salt and pepper and cook for 20 minutes over low heat, stirring occasionally.

3. Prepare the crumble: rub with your fingers the butter into the flour, parmesan cheese, salt and pepper. Prehaeat oven at th. 6 – 180°C.

4. Place vegetables in a baking dish and scatter the crumble on top. Bake for 20 minutes until golden. Serve immediately.

Our cooking tip: you can make this dish with all kind of vegetables, simply pre-cook them.

Photo credit: Sucré Salé