Vegetable Crumble Casserole

• 200 g plain flour
• 1 medium egg yolk
• 100 g butter
• 4-5 tbsp olive oil
• 400 g courgette, sliced
• 1 None aubergine, chopped
• 2 None red peppers, chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 3 stems thyme, leaves stripped and chopped
• 1 sprig rosemary, needles stripped and chopped
• 100 g double cream
• 100 g cream cheese

1. Mix together the flour, egg yolk and a pinch of salt, then use fingers to mix in butter until crumbly. Cover and refrigerate for about 1 hour.
2. Preheat oven to 325u0b0F. Heat 4-5 tbsp oil in a large frying pan and saute the zucchini, eggplants and peppers for 3-5 minutes. Add the onion, garlic, thyme and rosemary and cook another 5 minutes, seasoning to taste.
3. Pour the cream and cream cheese into the vegetables and mix well. Transfer to a greased oven proof dish and season to taste. Sprinkle the crumbs over the top and bake for 20 minutes until golden brown.

flour, egg yolk, butter, olive oil, courgette, aubergine, red peppers, onion, garlic, thyme, rosemary, double cream, cream cheese

Taken from recipes-plus.com/api/v2.0/recipes/17868 (may not work)