Ingredients:
1 cup asparagus
1 cup broccoli
1 cup carrots
1 cup cauliflower
1 garlic cloves
1 onions, sliced
1 tablespoon butter
1/2 cup grated cheese
1 cup zucchini
1 cup mushrooms
1 tablespoon olive oil
1 cup raw oats
1 tablespoon sunflower seeds, toasted
1 slice whole wheat bread, made into crumbs
425 g canned tomatoes
1 teaspoon basil
Directions:
Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
Pour into ovenproof casserole dish.
Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.