Vegetable Crumble

• 1 tablespoon olive oil
• 1 cup sliced leek
• 1 onion, chopped
• 1 zucchini, cut into 1 inch pieces
• 1 large carrot, cut into 1 inch pieces
• 1 sweet potato, cut into 1 inch pieces
• 4 ounces mushrooms, quartered
• 1 celery, sliced into 1/2 inch pieces
• 12 red pepper, seeded and cut into 1 inch pieces
• 1 tablespoon chopped fresh thyme
• 14 cup whole wheat flour
• 1 cup drained canned plum tomatoes, roughly chopped
• 1 cup vegetable stock
• 12 cup milk
• 14 cup chopped fresh parsley
• 12 teaspoon salt and pepper
• 14 cup non-hydrogenated margarine
• 14 cup whole wheat flour
• 14 cup wheat bran
• 34 cup shredded light cheddar cheese
• 12 cup chopped mixed nuts
• 2 tablespoons sesame seeds

1. Preheat over to 375F.
2. Heat oil over medium high heat in a large saucepan.
3. Cook leeks and onions for 5 minutes or until soft.
4. Add zucchini, carrot, sweet potato, mushrooms, celery, red pepper and thyme.
5. Cook stirring often for about 10 minutes.
6. Sir in flour; cook for 1 minute.
7. Stir in tomatoes, stock, milk, parsley, and salt and pepper; bring to a boil then reduce the heat, cover and simmer for about 15 minutes or until vegetables are tender.
8. Topping: In a bowl, combine margarine, flour and wheat bran.
9. Using your fingers, rub ingredients together until mixture is crumbly.
10. Stir in cheese, nuts and sesame seeds.
11. Spoon vegetable mixture into 8 cup shallow baking dish.
12. Sprinkle crumble mixture over top, distributing evenly.
13. Bake for 30 minutes or until topping is crisp and golden and vegetable mixture is bubbling.

olive oil, leek, onion, zucchini, carrot, sweet potato, mushrooms, celery, red pepper, thyme, whole wheat flour, tomatoes, vegetable stock, milk, parsley, salt, margarine, whole wheat flour, bran, cheddar cheese, mixed nuts, sesame seeds

Taken from www.food.com/recipe/vegetable-crumble-244001 (may not work)