Small summer vegetable crumble with Ebly crust

Name: Small summer vegetable crumble with Ebly crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 80 g Ebly durum wheat (pre-cooked); 7-10 Tbsp Salt; 1 small zucchini; 1 small aubergine; 1 red pepper; 1 Garlic clove; 50 g green olives without stone; 1 TABLESPOON Olive oil; 100 g cherry tomatoes; 7-10 Tbsp Pepper; 2 Branches of rosemary; 50 g Parmesan cheese; 40 g Flour; 60 g Butter; 7-10 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

80 g Ebly durum wheat (pre-cooked)
7-10 Tbsp Salt
1 small zucchini
1 small aubergine
1 red pepper
1 Garlic clove
50 g green olives without stone
1 TABLESPOON Olive oil
100 g cherry tomatoes
7-10 Tbsp Pepper
2 Branches of rosemary
50 g Parmesan cheese
40 g Flour
60 g Butter
7-10 Tbsp Oil

Directions

1
Cook Ebly wheat for about 8 minutes in boiling salted water, drain, drain and let cool. Meanwhile clean, wash and dice the zucchini, eggplant and peppers. Peel and chop the garlic. Drain and slice the olives
2
Heat the oil in a pan. Stir-fry the diced vegetables and garlic for about 5 minutes. Add tomatoes and olives, fry for another 2 minutes. Season with salt and pepper
3
Wash the rosemary and, except for something to garnish, remove the needles from the stalks and chop finely. Grate the parmesan and mix it in a bowl with the flour and butter in flakes. Add Ebly and knead everything into crumbles
4
Spread oil on 4 ovenproof moulds (each containing 200 ml) and distribute vegetables in them. Sprinkle crumbles over them and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes until golden brown. Garnish with rosemary
5
Waiting time approx. 15 minutes