Summer Vegetable Crumble

I've been wanting to make this forever, it comes from a French cookbook and I adapted the recipe a bit. I changed the crumble mixture as well, adding oats instead of nuts. All the veg for the crumble came from my garden, it was lovely to be able to use up so much of my end of summer produce. It was weird making a savoury crumble, I'm so used to making sweet ones, but actually this was really tasty and nice to make something a bit different.

Summer Vegetable Crumble (adapted from Petit Billy Les Meilleures Recettes)

(Serves 4)

2 tbsp oil

1 onion, chopped

1 aubergine, diced 

2 courgettes, diced

1 red pepper, diced

1 yellow pepper, diced

2 tomatoes, diced

2 garlic cloves, chopped

3 sprigs thyme

1 sprig rosemary

1 tbsp low fat yoghurt 

100g goat's cheese

1 tbsp pesto

salt and pepper

For the crumble

50g plain flour

35g butter

30g oats

60g cheddar cheese, grated

Heat some oil in a frying pan and add the onion, aubergine, courgettes and peppers, cook for 10 mins. Then add the tomatoes, garlic, thyme and rosemary and cook for a further 5 mins, season then remove the sticky bit of the herbs. Mix in the yoghurt, goat's cheese and pesto. Leave to one side.

Preheat the oven to 190C.

Finally, make the crumble topping. Rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Add the oats and grated cheese, mix thoroughly.

Spoon the veggies into an ovenproof dish and then top with the crumble mixture. Put into the oven and cook for 30 mins until golden and bubbling. serve with a green salad.