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Vegetarian, South and mountains

Summer vegetable crumble with parmesan

This summer vegetable crumble with parmesan is a vegetarian dish for 4 people, ready in 1 hour, rated easy, for about €2.50 per person. It combines roasted zucchini, eggplant and tomatoes with a crumbly parmesan topping. The key to getting it right is keeping the topping in coarse crumbs so it turns out really crispy.

A savory crumble with roasted zucchini, eggplant and tomatoes, topped with a parmesan crust.

Summer vegetable crumble with parmesan
Total time
1 h
Difficulty
Easy
Cost per person
€2.50
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This is a summer dish that smells like roasted vegetables straight out of the oven. Zucchini and eggplant soften slowly while the tomatoes add juice and a touch of acidity. On top, the parmesan crumble forms a golden, crispy crust that contrasts nicely with the soft vegetables underneath.

It's the kind of dish that gets vegetables eaten without any fuss, even from kids who are wary of eggplant. Simple enough for a weeknight dinner, it also works well for a summer gathering with friends, served alongside a well dressed green salad.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 2
  • Eggplant 1
  • Tomatoes 4
  • Onion 1
  • Green salad 1

Pantry

  • Flouroften in the pantry 100 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 80 g
  • Parmesan 100 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the vegetables into cubes and roast them at 200°C with the oil. 25 min

    Don't overcrowd the baking sheet.

  2. Mix the flour, cold diced butter and parmesan with your fingertips.

    Work quickly so the butter doesn't melt.

  3. Put the roasted vegetables in a baking dish, season with salt and pepper.

    Add a bit of thyme.

  4. Cover with the crumble topping and bake. 25 min

    It should be nicely golden.

  5. Serve with a green salad.

    A tangy vinaigrette balances the dish.

Our tips to get it right

  • Drain the chopped tomatoes a little before mixing them with the other vegetables, since they release a lot of water and could make the crumble soggy otherwise.
  • Use very cold butter, straight from the fridge, so the topping stays crumbly instead of turning into a smooth dough.
  • For an extra golden crust, run the dish under the broiler for the last two minutes, watching closely so it doesn't burn.

The variations

  • Swap the eggplant for diced red bell peppers for a slightly sweeter version.
  • For a richer version, add cubes of fresh goat cheese between the vegetables and the crumble before baking.
  • To save time, use frozen pre-cut vegetables and skip the roasting step, just sautéing them for 10 minutes in a pan instead.

What to serve it with

  • A dressed green salad
  • Grilled country bread
  • A glass of fresh tomato juice

Storage

The crumble keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked, in individual portions. Reheat it in the oven to bring back the crispiness, rather than in the microwave which softens the topping.

Questions about this dish

Can you make this crumble ahead of time?

Yes, you can roast the vegetables and prepare the topping the day before, storing them separately in the fridge. All that's left is to assemble and bake when it's time to eat.

Can you replace the parmesan with another cheese?

Yes, grated Gruyère or Comté both work well in place of parmesan. The flavor will be slightly milder, but still good.

How do you avoid a soggy crumble?

Let the vegetables roast until golden and let some of their water evaporate first. Also drain the tomatoes for a few minutes before adding them to the dish.

Can kids who dislike eggplant still enjoy this dish?

Often yes, since roasted eggplant loses its bitterness and blends in with the other vegetables under the parmesan crust. You can also reduce the eggplant slightly and add a bit more zucchini instead.

How long does it take to make a summer vegetable crumble with parmesan?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a summer vegetable crumble with parmesan?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a summer vegetable crumble with parmesan cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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