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Vegetable crumble (oven dish)

Number: 4 persons

Complexity: easy

Working time: 20 min

Total preparation: 50 min


    • 2 zucchini

    • 2 (red) onions

    • 1 eggplant

    • 250 g small tomatoes

    • 1 can of diced tomatoes

    • 1 tsp Italian herbs (rosemary, thyme, oregano)

    • 2 cloves of garlic

    • 5 tbsp olive oil

    • 5 slices of (stale/whole wheat) bread, crumbled

    Other supplies

    Oven dish



      Preheat the oven to 180 degrees.

      Cut the onions into thin slices and the courgettes and eggplant into thick slices.

      Place the vegetables in layers in the oven dish. Place the small tomatoes in between and pour the diced tomatoes over them.

      Mix the herbs with the oil in a bowl, add 1 crushed clove of garlic and season with salt and pepper. Pour this over the greens.

      Crumble the old bread, if you don't have old bread you can also toast the bread and then crumble it.

      Add the garlic clove and salt and pepper to the breadcrumbs and divide the mixture over the vegetables.

      Place the dish in the middle of the oven for 30 minutes.


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