Vegetable Crumble with Cheesy Pesto Topping Recipe | Yummly

Vegetable Crumble With Cheesy Pesto Topping

AMUSE YOUR BOUCHE(1)
Ann: "We liked it. Thanks for the recipe." Read More
20Ingredients
65Minutes
440Calories

Ingredients

US|METRIC
  • 1 tablespoon oil
  • 2 bell peppers (sliced or diced, I used yellow and red)
  • 1 red onion (sliced or diced)
  • 1 head broccoli (cut into bitesize florets, ~ 140g / ~ 1 1/2 cups when chopped)
  • 8 mushrooms (medium, diced)
  • 3 cloves garlic (minced)
  • 280 grams marinated artichoke hearts (~ 1 cup, drained and cut into bitesize pieces)
  • 400 grams pinto beans (drained, 240g, or ~ 1 1/4 cups, when drained - or any other kind of tinned bean)
  • 1/2 tablespoon basil pesto
  • 50 grams cheddar cheese (grated, ~ 1/2 cup when grated)
  • salt
  • black pepper
  • 50 grams plain flour (~ 1/4 cup)
  • 35 grams butter (~ 2 1/2 tbsp)
  • 35 grams rolled oats (scant 1/4 cup)
  • 60 grams cheddar cheese (grated, ~ 2/3 cup grated)
  • 1/2 tablespoon basil pesto
  • salt
  • black pepper
  • fresh parsley (optional)
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    NutritionView More

    440Calories
    Sodium32% DV760mg
    Fat32% DV21g
    Protein41% DV21g
    Carbs17% DV50g
    Fiber64% DV16g
    Calories440Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol50mg17%
    Sodium760mg32%
    Potassium1230mg35%
    Protein21g41%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber16g64%
    Sugars7g14%
    Vitamin A40%
    Vitamin C340%
    Calcium35%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Ann a year ago
    We liked it. Thanks for the recipe.

    PlanShop