As part of yet another healthy eating phase, I'm subjecting The Boy to a few meat-free evenings each week. I decided to create a new recipe this evening using Mediterranean-inspired flavours and vegetables and a slightly adapted crumble topping borrowed from a Minced Beef Crumble recipe that we both love. The rich tomato and balsamic vinegar sauce, mix of roasted and sauteed vegetables, and the crispy crumble and Parmesan* topping make this dish a successful vegetarian mid-week supper. Hoorah!
For the sauce...
2 cloves of garlic - one whole with skin on for roasting; one peeled and minced/pressed
1 onion - half for roasting in segments; half chopped finely for the sauce
1 red and 1 green pepper
Large handful of mushrooms, roughly chopped
175 - 200g drained and rinsed borlotti beans
400g chopped tomatoes
6 fresh vine tomatoes
Generous glug of balsamic vinegar
Herbes de Provence
1 (ish) tablespoon tomato puree
Salt and pepper
For the crumble...
100g self-raising flour
25 - 50g Parmesan cheese, depending on your taste
Salt and Pepper
1. Heat the oven to about 200 degrees Celsius and add some olive oil to a large, deep ovenproof dish. Prepare some chunks of onion, a whole clove of garlic, red and green peppers, and courgette, and chuck into the dish. Add whole vine tomatoes. Mix with the olive oil, season well, and add a sprinkling of herbs such as dried basil and herbes de Provence. Put in the oven to roast.
2. Meanwhile, prepare a tomato sauce using the rest of the vegetables. In a large frying pan or saucepan lightly fry the minced garlic and finely chopped onion in a little olive oil until softened. Dice about a quarter to a half of each red and green pepper, half a courgette, and add to the pan. Keep moving and soften the vegetables. Add the chopped mushrooms and stir.
3. Add a big splash of balsamic vinegar and a generous tablespoon of tomato puree and coat the pan with the liquid. It will reduce quickly. Add some herbs and then the chopped tomatoes, filling the empty can about half-full with tap water and adding to the mixture. Stir well and leave to simmer for about 15 - 20 minutes.
4. Keep an eye on the roast vegetables and keep giving a shake. When they are turning golden-brown, prepare the crumble topping. Put the flour in a bowl and add the margarine, cut into small chunks. Rub between the fingertips until the mixture resembles breadcrumbs. Add the grated Parmesan and some salt and pepper.
5. Add the borlotti beans to the pan and stir into the sauce. Take the roast vegetables out of the oven and add the sauce to the ovenproof dish, stirring everything well. Using a spoon, sprinkle the crumble mixture all over the top of the dish and add a dusting of paprika. Bake in the oven at 190 degrees Celsius for about 30 minutes or until the topping is golden-brown and crisp.
I served the Savoury Crumble with potato wedges cooked in olive oil, pepper and paprika. The Boy likes his carbs. It would work equally well with a nice green salad.
*Check the Parmesan you use is actually vegetarian if you are serving this to actual vegetarians!