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Ingredients (serves 4)
¼ kg courgettes
¼ kg mushrooms
1 medium green pepper
½ kg fresh or tinned
tomatoes
1 tbs freshly ground black
pepper
1 tbs salt
180 gr wholewheat flour
60 gr rolled oats
125 gr margarine
Wash, top and tail the
courgettes, quarter them lengthwise and chop them into bite-sized
chunks. Wash and slice the mushrooms. Wash the pepper, remove the
seeds, coarsely chop and mix with the courgettes and mushrooms.
Place the mixture in a shallow baking dish.
Put the skinned tomatoes,
pepper and salt into a blender and blend till smooth. Pour over the
vegetables in the baking dish.
Now combine the flour and
oats in a bowl and cut and rub in the margarine.
Sprinkle the crumble mixture
to cover the whole surface of the vegetables in the baking dish and
bake in a moderate oven (177 C / 350 F/ gas mark 4) for 40 minutes.
Serve hot, straight from the oven.
This is light to the palate
but substantial in nourishment. It could be served with a simple
salad to make a light meal, or with another main dish, such as a
savoury flan or tart. It’s also good cold. For variety try
sprinkling sunflower or sesame seeds over the top before baking.
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