Categories: dinner, vegetarian

Ingredients

• CRUMBLE:
• 1 tablespoon extra virgin olive oil
• 1 cup sliced leeks (White and light green parts only)
• 1 onion, chopped
• 1 zucchini, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 1 sweet potato, peeled and cut into 1-inch pieces
• 4 ounches mushrooms, quartered
• 1 rib celery, sliced into 1/2-inch pieces
• 1/2 red bell pepper, cut into 1-inch pieces
• 1 tablespoon chopped fresh thyme
• 1/4 cup whole wheat flour
• 1 cup drained canned tomatoes, chopped
• 1 cup low fat, low sodium vegetable broth
• 1/2 cup skim milk
• 1/4 cup chopped flat leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• TOPPING:
• 1/4 cup nonhydroginated soft margarine
• 1/4 cup whole wheat flour
• 1/4 cup wheat bran
• 1/4 cup shredded low-fat cheddar cheese
• 1/2 cup chopped mixed nuts
• 2 tablespoons sesame seeds

Directions

1. Preheat oven to 375 F

2. Make the crumble: Heat the olive oil in a large saucepan over medium-high heat. Add leeks and onion, cook until softened, about 5 minutes. Add zucchini, carrots, sweet potato, mushrooms, celery, bell pepper and thyme. Cook, stirring often, for 10 minutes. Stir in 1/4 cup whole wheat flour and cook for 1 minute.

3. Stir in tomatoes, vegetable broth, milk, parsley, salt and pepper and bring to a boil. Reduce heat and cover, simmer until vegetables are tender, about 15 minutes.

4. Meanwhile, make the topping: Combine margarine, 1/4 cup whole wheat flour, and wheat bran in a bowl. Using your fingers, rub together until mixture is crumbly. Stir in cheddar cheese, nuts, and sesame seeds.

5. Spoon vegetable mixture into shallow 8-cup baking dish. Sprinkle topping over vegetable mixture, distributing evenly.

6. Bake until topping is crisp and golden, and vegetable mixture is bubbling, about 30 minutes.

7. AHEAD: To make the crumble in advance, add 2 tablespoons whole wheat flour to the filling in step 2. After step 5, cover well with aluminum foil. It can be frozen for up to 1 month. Bake the crumble straight from the freezer, increasing bake time by 1-1 1/4 hours.

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