Vegetable crumble with cheesy oat topping

Vegetable crumble with cheesy oat topping

The Medicinal Chef
Martin Poole

This is proper comfort food, I reckon! It’s full of antioxidants, potent phytochemical compounds, fibre, and, most important of all, flavour.


Quantity Ingredient
olive oil, for cooking
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 large courgette, chopped
1 small aubergine, diced
2 red peppers, diced
430g passata
sea salt
black pepper

For the topping

Quantity Ingredient
100g porridge oats
50g wholemeal flour
2 tablespoons parmesan cheese, grated
3 tablespoons olive oil


  1. Heat a little olive oil in a pan, add the onion and garlic and cook gently for 4–5 minutes, or until softened.
  2. Add the chopped courgette, aubergine and peppers and continue cooking until the vegetables start to soften. Preheat the oven to 200°C.
  3. Add the passata, bring to a simmer and continue to cook for about another 15 minutes. By this time, the passata should have reduced down and the mixture should resemble a thick ratatouille. Season with salt and pepper and transfer to a baking dish.
  4. Meanwhile, make the topping: mix the dry ingredients together, and then stir through the olive oil, adding just enough to create a breadcrumb-like texture.
  5. Sprinkle the topping on top of the vegetable mixture, and bake the oven for 15–20 minutes, or until golden brown. Allow to stand for a few minutes before serving.

Good for

  • Heart & circulation: High cholesterol

    Digestive system: Bloating, Constipation, IBS

    Reproductive & Urinary systems: Prostate health
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