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.