BE: A FOODIE – ALMOND VEGGIE CRUMBLE

Crumble 1

Today is time for a healthy crumble option – no butter nor sugar, but lots of veggies and almonds.

A great variation and really easy to make. fIf you’re having a hard time eating vegetables or hate ratatouille, this will change your mind!

WHAT YOU NEED:

2 potatoes

2 eggplants

3 zucchinis

1 big red pepper

1 big onion

150-200gr grinded almonds

Olive oil

Salt and pepper

2 pieces garlic

A handful of fresh basil

Crumble 5

HOW TO PROCEED:

Peel the potatoes, zucchinis, onion and garlic.

Cut all (except the pepper) the vegetables in small dices  and the pepper in slices.

Cut the onion on slices and “squash” the garlic.

Mix it all up together and add some olive oil, salt and pepper.

Start cooking it all in a pan at low temperature.

When the veggie mix is almost cooked, add all of it into a baking form that goes into the oven.

For the crumble preparation, mix in a blender all the almonds with the basil and add some salt and pepper.

Spread the almond preparation on top of the veggies and add a little olive oil on top.

Cook at 180° until the top gets a nice golden color.

For a non vegetarian alternative: Add a poached egg on top at the end. Tastes great!

ENJOY!

Crumble 3

Crumble 2

(Credit: all photos Be. Get. See.)

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