Oven roasted veggies with mixed nut crumble
Oven roasted veggies with mixed nut crumble
Ingredients
Vegetables
- 2 medium fennel bulbs, white parts only
- 1 cup quartered mushrooms
- 2 small zucchinis, cut into ½ inch slices
- ½ cup sliced basil
- 1 lemon, sliced
- 6 Roma tomatoes, quartered lengthways (or a small tub of cherry tomatoes, halved)
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Crumble
- 1 cup roughly chopped nuts of choice
- ½ cup parmesan cheese
Method
- Preheat oven to 180°C. Lightly oil or line an ovenproof dish.
- Combine nuts, half the basil and parmesan cheese and set aside.
- Slice fennel in half lengthwise, remove the core and slice into 6-8 wedges.
- Place in a large sieve with the mushrooms and zucchini and the remaining basil.
- Drizzle olive oil over vegetables and rub all over so they are fully coated. Season to taste with salt and pepper.
- Add tomatoes and lemon.
- Place in ovenproof dish and bake for 25 minutes, then scatter crumble over top.
- Bake for 10 minutes further or until vegetables are tender and crumble is golden.
Tips
An easy and healthy side dish with lots of variations! Alternative roasted vegetable and nut pairing suggestions: Eggplant – walnuts and macadamias; Butternut pumpkin – pecans and pine nuts; Brussel sprouts – cashews and hazelnuts; Capsicum and potato – almonds and pistachios.Credit
Recipe courtesy of International Tree Nut Council Nutrition Research & Education Foundation (www.nuthealth.org)| Nutrients per serve | |
| Energy | 1,050kJ |
| Protein | 8g |
| Fat | 19g |
| Saturated fat | 3g |
| Carbohydrate | 18g |
| Sugars | NA |
| Dietary fibre | 7g |
| Sodium | 570mg |
For information purposes only. ©2025 Nuts for Life