Grilled veg with a crunch
This recipe respects speed while still delivering character. No trendy ingredients that disappear tomorrow, just vegetables in the spotlight. We pair them with a crispy, savoury crumble that brings extra flavour and texture to every bite.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| Grilled Mediterranean vegetables | 600g |
| Coarse panko breadcrumbs or bread crumbs | 120g |
| Semi-dried tomatoes | 60g |
| Black olives | 40g |
| Lemon | 1 piece |
| Olive oil | 3 tsp |
| Oregano | 1 tsp |
| Black pepper & salt |
Preparation
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Heat the Mediterranean grilled vegetable mix for 20 min in a preheated oven at 160°C, with 20% of humidity.
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Finely chop the semi-dried tomatoes and olives into a coarse paste. Mix with the panko, oregano, and 2 tbsp olive oil.
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Cook this mixture in a frying pan over medium-high heat until it becomes a dry, aromatic crumble with a light crunch. Stir continuously to prevent burning.
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Mix the warm vegetables with lemon zest and a small squeeze of lemon juice. Do not add too much, the freshness should support rather than dominate.
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Transfer the vegetables to a serving dish and generously sprinkle the warm tomato-olive crumble over the top so that every bite has both soft and crunchy elements.
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Finish with freshly ground black pepper and a final drizzle of olive oil.
Mediterranean salmon tray with grilled veg & tomato oil
Taste the Mediterranean with this delicious dish.
