*Tip and Tricks?
It can be done with all sorts of different vegetables… So great if you have some left overs!
*The small element which makes the big difference?
The black olive taste in the vegetables and the pink berries which sparkle in the mouth! !
For 4 people
Ingredients to be prepared
For the vegetables:
1 zucchini cut into big pieces (approx. like the size of a walnut)
1 carrot cut into big pieces (approx. like the size of a walnut)
1 aubergine cut into big pieces (approx. like the size of a walnut)
150g of celery cut into big pieces (approx. like the size of a walnut)
1 onion cut into big pieces (approx. like the size of a walnut)
3 spoons of soup olive oil
1 vegetables stock diluted in 1 cup boiling water
2 soups spoon black olive
a bouquet garni of thyme, rosemary and bay-tree
Pepper and salt
2 soups spoon of tomato puree
For the crumble:
80g of flour
3 soups spoon of breadcrumbs
5 soups spoon of olive oil
A little rosemary engraved
1 soup spoon of pink berries
Mix all ingredients A
Cook onion until gold colour in 3 soup spool olive oil.
Add all cut ingredients A.
Add all ingredients B and cook 40 minutes on gentle fire.
Half way through, preheat the oven on 200°C.
Prepare the crumble:
Mix all the ingredients C.
Withdraw the vegetables from the stove when the mixture is not too liquid.
Remove the bouquet garni and pour all vegetables in a gratin dish.
Cover it with the crumble and add on top the pink berries.
Put in the oven for 15 minutes!
Now! Shall YOU try this recipe? if you wish to review or rate that recipe then bellow is for you.