Vegetable Crumble

You probably don't expect a food blogger to ever run out of ideas for a meal. But the truth is, it happens often, more often than I like to admit. Mostly because I'm totally disorganized when it comes to meal planning. My husband often critisizes me for this reason, saying we'd also save money not only time if I decided to make a weekly meals plan. But it's just not me. I mean planning in general. I feel like it kills the creativity.
I like shopping for fresh fruit and vegetables and it is then that I decide what I want to make with those lovely little summer zucchini, or cherry tomatoes, or peaches or whatever is in season and whatever looks fresh and good.
The other side of the medal is that sometimes I buy too much and either forget there are things burried at the bottom of vegetable box or for whatever other reason (lazyness, heat...) I don't get to cook them in time, that is before they turn bad.
And there are times, again, when I'd like to make something with zucchini, and there's only one left. I'd like to prepare some asparagus, but there's only a few left. Or that head of broccoli that's almost turned yellow, but there's still a few florets that can be saved. Well for those odd times I've found a delicious solution. A mixed vegetable crumble.
You can simply mix anything you like, and toss in the oven with some nice, golden cheesy topping. In a matter of minutes, with less effort than you can imagine, a delicious meal or side dish is served.
You can prepare one big dish to divide later, or divide into single serving baking dishes before baking it. Choose the veggies you like, don't feel forced to use something you don't like.

 Vegetable crumble

* about 1/2 kg (1lb) mixed fresh vegetables (broccoli, asparagus, zucchini, shallots, cherry tomatoes, cauliflower- depending on season or whatever you have or like)
* fresh marjoram leaves
* extra virgin olive oil
for crumbs:
* 50 g flour
* 30 g grated pecorino or parmigiano cheese
* 35 g cold butter

Wash and clean the vegetables. Cut them into larger chunks. Cut the cherry tomatoes in half and remove the seeds with a finger.
Warm up a little olive oil in a skillet and add the shallots first, then everything else. Sauté the vegetables on medium heat for 5-10 minutes. Season with salt and pepper to taste.
Lightly oil a baking dish and put the vegetables in.

               

Sprinkle some fresh marjoram leaves over the vegetables.
For the crumbs, mix the flour with the grated cheese. Rub in the cold butter to form crumbs. Sprinkle them over the vegetables.
Bake in an oven preheated to 180°C for about 30 minutes or until the crumbs are golden brown.

Crumble di verdure

* circa 1/2 kg di verdure (broccoli, asparagi, zucchine, cipollotti, pomodorini, cavolfiore - quello che avete o più vi piace)
* maggiorana fresca
* olio extra vergine d'oliva
per il crumble (briciole):
* 50 g farina
* 30 g pecorino o parmigiano gratuggiato
* 35 g burro freddo

Lavate e pulite le verdure. Tagliatele in pezzi non troppo piccoli. Tagliate i pomodorini a metà e togliete i semi con un dito.
Scaldate un po' di olio in una padella, aggiungete prima i cipollotti e poi tutte le altre verdure e saltatele a fuoco medio per 5-10 minuti. Conditele con sale e pepe.
Ungete leggermente una pirofila da forno con un po' di olio e trasferitevi le verdure saltate.
Distribuite le foglioline di maggiorana sopra le verdure.
Per le briciole, mescolate prima la farina con il formaggio grattugiato. Aggiungete il burro freddo a tocchetti e strofinate con le mani per ottenere delle briciole irregolari. Cospargetele sopra le verdure.
Mettete i crumble a cuocere nel forno già caldo a 180°C per circa 30 minuti o finché le briciole non sono dorate.

Povrtni crumble

* oko 1/2 kg različitog svježeg povrća (brokula, šparoge, tikvice, mladi luk, cherry rajčice, karfiol - što imate i volite)
* svježi mažuran
* maslinovo ulje
za mrvice:
* 50 g brašna
* 30 g naribanog pecorina ili parmigiano
* 35 g hladnog maslaca

Povrće operite i narežite na krupnije komade. Rajčice samo prepolovite i prstom odstranite sjemenke.
Zagrijte u tavi malo ulja pa dodajte povrće - prvo mladi luk, pa zatim i ostalo. Pirjajte miješajući na srednje jakoj vatri 5-10 minuta.
Posolite i popaprite po ukusu
Malo nauljite vatrostalnu posudu i rasporedite povrće u ravnomjernom sloju (ili rasporedite u individualne posudice).
Pospite listiće mažurana preko povrća i pospite mrvicama.
Za mrvice pomiješajte brašno i naribani sir. Dodajte hladan maslac narezan na listiće pa ga utrljajte u smjesu od brašna da dobijete mrvice.
Pecite oko 30 minuta u pećnici zagrijanoj na 180°C ili dok mrvice ne dobiju zlatno žutu boju.