veggie crumble

This veggie crisp/crumble is THE solution to your “how do I make vegetables taste amazing??” question.
Fresh organic vegetables layered with basil, garlic and olive oil. Topped with a delicious crust.  Does.  Not.  Get.  Better!!

This is also a clean out your fridge solution too!  I could eat this every week.


  • 1 beefsteak tomato, sliced
  • 1 large zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 small red onion, sliced
  • 2 tbs fresh basil, minced
  • 2 cloves garlic, minced
  • 1.5 tbs olive oil + more for drizzling
  • Salt and ground pepper to taste

Preheat oven to 425 F.

As shown below, I first layered the tomatoes on the bottom of the baking dish, drizzled them with olive oil and added a little minced garlic, basil and some salt & pepper.
Next, in a bowl, toss the remaining veggies together with the rest of the basil, garlic and 1.5 TBS OLIVE OIL. Add those to the baking dish.

For the crumble topping:

  • 1/2 cup quinoa flakes*
  • 1/2 cup almond flour
  • 1/3 cup grated Parmesan cheese
  • 3 tbs olive oil
  • 1.5 tsp garlic powder

Combine all dry ingredients in a small bowl. Then add the olive oil and mix until crumbles form.
Top the veggies with the mixture and bake for 50 mins to 1 hour.

Yields 4 servings.

***SPECIAL NOTE: if you cant find quinoa flakes, you can substitute in bread crumb and/or oats for the crumble topping ingredients.

…delicious happens

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