Mediterranean Vegetable & Melting Mozzarella Crumble Recipe | Abel & Cole

Mediterranean Vegetable & Melting Mozzarella Crumble

Cooking time
Serves4 people
Vegetarians

This hearty bake is made with a mix of our favourite Med veg, baked till sweet and smoky, then stirred with an aromatic mix of Italian herbs and Sicilian cherry tomato passata. Topped with melting mozzarella and a crunchy, buttery crumble.

Ingredients

  • 2 red onions
  • 1 aubergine
  • 2 courgettes
  • 3 mixed peppers
  • 1 tbsp Italian herb mix
  • 150g plain flour
  • 45g cold butter
  • 25g pumpkin seeds
  • 100g mozzarella
  • 2 garlic cloves
  • 660ml cherry tomato passata
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 20 mins | Cook: 50 mins

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Method

1. Get the veg prepped^ Preheat your oven to 180°C/Fan 160°C/Gas 4. Peel and roughly chop the red onions. Trim the ends off the aubergine and courgettes, then roughly chop the veg into bite-size pieces. Halve the peppers, scoop out the seeds and white pith, and roughly chop the peppers.
2. Tip all the veg into a large ovenproof dish. Drizzle over 2 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat the veg in the oil, then slide into the oven and roast for 30 mins till just tender and lightly charred at the edges.
3. Make the topping^ While the veg roast, tip the flour into a bowl and add a pinch of salt. Chop the cold butter and add it to the bowl. Use your fingertips to rub the flour and butter together to make a fine, sandy mixture. Stir in the pumpkin seeds.
4. Drain the mozzarella and tear it into small pieces or coarsely grate it. Peel and finely chop the garlic cloves.
5. Assemble the crumble^ Take the dish out of the oven. Add the garlic and 1 tbsp Italian herb mix to the veg and stir to mix, then pour in the cherry tomato passata. Stir to mix again. Sprinkle the mozzarella over the veg, then sprinkle over the crumble topping. Slide the dish back into the oven and bake for 20-25 mins till golden and bubbling. Serve straight away in warm bowls.
6. Get ahead^ You can chop the veg the night before and store them in the fridge in a sealed tub, ready to tumble into an ovenproof dish and roast. You can also make the crumble topping and store in covered dish, ready to sprinkle over the crumble filling when it's roasted and ready.
7. Eat Me, Keep Me^ The crumble will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide the crumble into individual portions, cool and then freeze in sealed tubs. Defrost overnight and reheat till piping hot all the way through.
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