Vegetable Crumble

• 1 cup asparagus
• 1 cup broccoli
• 1 cup carrot
• 1 cup cauliflower
• 1 garlic clove
• 1 onion, sliced
• 1 tablespoon butter
• 1/2 cup grated cheese
• 1 cup zucchini
• 1 cup mushroom
• 1 tablespoon olive oil
• 1 cup raw oats
• 1 tablespoon sunflower seeds, toasted
• 1 slice whole wheat bread, made into crumbs
• 425 g canned tomatoes
• 1 teaspoon basil

1. Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
2. Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
3. Pour into ovenproof casserole dish.
4. Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.

asparagus, broccoli, carrot, cauliflower, garlic, onion, butter, grated cheese, zucchini, mushroom, olive oil, oats, sunflower seeds, whole wheat bread, tomatoes, basil

Taken from www.food.com/recipe/vegetable-crumble-139719 (may not work)