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The Cook Book

Savory Vegetable Crumble

Savory crumbles are all the rage in France. A great vegetarian main dish.

Total time
90 mins

Recipe by:

Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.

INGREDIENTS - 4 servings
  • 8 Oz Butter
  • 1 Onion sliced
  • 4 Whole Carrots peeled and diced
  • 2 Whole Zucchini diced
  • 2 Whole Roma Tomatoes
  • 4 Oz Goat cheese
  • 1 Cup Flour
  • 1 Teaspoon Basil, dried
  • 1 Teaspoon Oregano
  • 1 Teaspoon Thyme
  • Preheat oven to 375 and butter a 9x13 baking dish. Melt 2 tablespoons butter in a large saucepan. Saute the onion, carrots and zucchini over medium-low heat until softened but not browned. Season with herbs and salt and pepper.
  • Whisk in goat cheese.
  • Pour vegetables into baking dish. Add tomatoes and toss to combine.
  • To make crumble, cut the remaining six tablespoons of butter into the flour using a pastry blender, two knives or your fingers until mixture resembles coarse crumbs.
  • Pour 2 tablespoons ice water over the flour-butter mixture and stir with a fork. Spread mixture evenly over the vegetables. Bake at 375 for one hour.

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