It maybe does not look like but this is a Zero Waste improvement recipe. Indeed, I had some ripe vegetables to be used at the bottom of my fridge… What a better way to roasted them in oven in order to ripe them even more! And I topped them with some crushed crackers (recipe here Crispy Crackers).
Roasted Vegetables Crumble
Difficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
1
hourIngredients
- For roasted Vegetables
4 medium tomatoes
1 medium eggplant
1 yellow pepper
2 tablespoons of raw sugar
4 tablespoons of olive oil
1 teaspoon of sea salt
- For the crumbs
100 gr of crackers (check recipe here)
Directions
- Prepare the roasted vegetables
- Preheat your oven at 180°C
- Wash all the vegetables and cut them lengthwise.
- Mix with raw sugar, olive oil & sea salt.
- Put in oven and roast for about 1 hour.
- Let cool down before dressing.
- Mise en place
- Use a medium round pastry cutter. place first the vegetables. I putted eggplant, then tomatoes and finally yellow pepper. then crush the crackers and place the crumbs over the vegetables.
- Carefully remove the pastry cutter. And voila!
𝔹𝕠𝕟 𝕒𝕡𝕡𝕖𝕥𝕚𝕥 💚🌈🌿 - ENJOY!!
Did you make this recipe?
Tag @thegreenfourchette on Instagram and hashtag it #thegreenfourchette