6 small red onions, quartered
500 g potatoes, peeled & cut into large chunks 1 lb
30 ml olive oil 2 tbsp
1 garlic clove, crushed
5 ml fresh thyme 1 tsp
2 large zucchini, cut into large chunks
115 g mushrooms, sliced 1/4 lb
225 g plum tomatoes, quartered 1/2 lb
125 ml flour 1/2 cup
30 ml chilled butter 2 tbsp
15 ml chilled water 1 tbsp
150 ml breadcrumbs 2/3 cup
125 ml parmesan, grated 1/2 cup
50 ml mixed nuts, chopped 1/4 cup
30 ml sunflower seeds 2 tbsp
30 ml pumpkin seeds 2 tbsp
5 ml fresh thyme 1 tsp
In a large bowl; place onions and potatoes. Drizzle with 1 tablespoon (15 ml) oil. Gently toss to coat. Add to large roasting pan. Roast in preheated 375 F (190 C) oven for 15 minutes.
In a small bowl; mix the remaining oil with garlic and thyme. Add zucchini, mushrooms and tomatoes. Gently toss to coat. Add to roasting pan and roast for 20 minutes more.
Meanwhile, in medium bowl; add flour and rub in the butter using your fingers. Add water and mix together with fork to make large crumbs. Stir in breadcrumbs, cheese, nuts, seeds and thyme.
Sprinkle crumble mixture over vegetables. Bake for 15 to 20 minuts or until topping is golden brown and vegetables are tender. Remove from oven and leave to stand for 3 to 4 minutes before serving.
Serves: 4