Vegetable Crumble Recipe

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Ingredients:

Serving

1 cup asparagus
1 cup broccoli
1 cup carrot
1 cup cauliflower
1 garlic clove
1 onion, sliced
1 tbsp butter
1/2 cup grated cheese
1 cup zucchini
1 cup mushroom
1 tbsp olive oil
1 cup raw oats
1 tbsp sunflower seeds, toasted
1 slice whole wheat bread , made into crumbs
425 g canned tomatoes
1 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	391.26 Kcal (1638 kJ)
Calories from fat	127.39 Kcal
		% Daily Value*
Total Fat	14.15g	22%
Cholesterol	18.63mg	6%
Sodium	412.41mg	17%
Potassium	1212.13mg	26%
Total Carbs	50.18g	17%
Sugars	9.53g	38%
Dietary Fiber	11.14g	45%
Protein	19.46g	39%
Vitamin C	69.3mg	115%
Vitamin A	0.4mg	12%
Iron	5.3mg	29%
Calcium	264.4mg	26%

Amount Per 100 g
Calories	99.18 Kcal (415 kJ)
Calories from fat	32.29 Kcal
		% Daily Value*
Total Fat	3.59g	22%
Cholesterol	4.72mg	6%
Sodium	104.54mg	17%
Potassium	307.27mg	26%
Total Carbs	12.72g	17%
Sugars	2.42g	38%
Dietary Fiber	2.83g	45%
Protein	4.93g	39%
Vitamin C	17.6mg	115%
Vitamin A	0.1mg	12%
Iron	1.3mg	29%
Calcium	67mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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