Do your vegetables look a little tired? Don’t throw them away—turn them into a delicious savoury crumble! This dish is a great way to fight food waste while enjoying a comforting, crispy treat. Inspired by the sweet version, this crumble swaps sugar for parmesan, and pairs perfectly with your favourite vegetables. Think zucchini and goat cheese, tomatoes with herbs, or a nutty topping with walnuts and hazelnuts.

Ingredients 

• Leftover vegetables (whatever you have on hand)
• 100 g of butter
• 75 g of flour
• 50 g of grated parmesan (or a similar local cheese)
• 1 onion (optional)
• 1 garlic clove (optional)
• Salt and pepper
  
  

Steps to follow

1. Preheat your oven to 180 °C (356 °F).
2. Peel and cook your vegetables in boiling water or in a pan. Season them well. For extra flavour, sauté them with garlic and onion.
3. Prepare the crumble topping by mixing the diced butter, flour, and grated parmesan with your hands until you get a crumbly texture. Add a pinch of salt and pepper.
4. Layer the cooked vegetables in the bottom of a baking dish.
5. Sprinkle the crumble topping evenly over the vegetables.
6. Bake in the oven for about 20 minutes, until the top is golden and crispy.
7. Serve warm and enjoy!
   
   

This savoury crumble is the perfect way to give a second life to veggies that might otherwise go to waste. Combine what you have, get creative with herbs and cheeses, and enjoy a meal that’s as sustainable as it is satisfying!