Tana Ramsay's Moroccan Vegetable Crumble

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 teaspoon olive oil
• 1 red onion, sliced
• 1 medium butternut squash, peeled and cut into small cubes
• 1 teaspoon ras el hanout spice mix (moroccan mixed spice)
• 2 zucchini, cut into chunks
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 2 (14 ounce) cans chopped tomatoes
• 2 ounces sunflower margarine, cubed
• 2 ounces plain flour
• 3 shredded wheat cereal, crumbled
• 1 ounce sesame seeds

Recipe

• 1 preheat the oven to 374°f
• 2 heat a frying pan until hot then add the olive oil and red onion and cook for 2 minutes
• 3 add the butternut squash and fry for 5 mins until it begins to soften. add the ras el hanout or spices and stir well to combine.
• 4 add the zucchini and peppers and cook for a further 2 minutes then tip in the canned tomatoes, season with black pepper and bring to a simmer. cover with a lid and simmer for 10 minutes
• 5 meanwhile, rub the sunflower spread and flour together to form breadcrumbs. add the shredded wheat and sesame seeds and season with black pepper. mix well to combine thoroughly.
• 6 check the seasoning of the vegetables and adjust if necessary. then pour into the baking dish and spread evenly.
• 7 sprinkle the crumble mixture over the vegetables, to cover evenly. bake in the oven for 15 mins until the crumble is golden and bubbling.