Tana Ramsay's Moroccan Vegetable Crumble Recipe

Name: Tana Ramsay's Moroccan Vegetable Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon olive oil; 1 red onion, sliced; 1 medium butternut squash, peeled and cut into small cubes; 1 teaspoon ras el hanout spice mix (Moroccan mixed spice); 2 zucchini, cut into chunks; 1 red pepper, cut into chunks; 1 yellow pepper, cut into chunks; 2 (14 ounce) cans chopped tomatoes; 2 ounces sunflower margarine, cubed; 2 ounces plain flour; 3 shredded wheat cereal, crumbled; 1 ounce sesame seeds

Servings: persons

½ teaspoon olive oil
1 red onion, sliced
1 medium butternut squash, peeled and cut into small cubes
1 teaspoon ras el hanout spice mix (Moroccan mixed spice)
2 zucchini, cut into chunks
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
2 (14 ounce) cans chopped tomatoes
2 ounces sunflower margarine, cubed
2 ounces plain flour
3 shredded wheat cereal, crumbled
1 ounce sesame seeds

1
Preheat the oven to 374F
2
Heat a frying pan until hot then add the olive oil and red onion and cook for 2 minutes
3
Add the butternut squash and fry for 5 mins until it begins to soften.
4
Add the ras el hanout or spices and stir well to combine.
5
Add the zucchini and peppers and cook for a further 2 minutes Then tip in the canned tomatoes, season with black pepper and bring to a simmer.
6
Cover with a lid and simmer for 10 minutes
7
Meanwhile, rub the sunflower spread and flour together to form breadcrumbs.
8
Add the shredded wheat and sesame seeds and season with black pepper.
9
Mix well to combine thoroughly.
10
Check the seasoning of the vegetables and adjust if necessary.
11
Then pour into the baking dish and spread evenly.
12
Sprinkle the crumble mixture over the vegetables, to cover evenly.
13
Bake in the oven for 15 mins until the crumble is golden and bubbling.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ teaspoon olive oil, 1 red onion, sliced, 1 medium butternut squash, peeled and cut into small cubes, 1 teaspoon ras el hanout spice mix (Moroccan mixed spice), and more.

Yes, Tana Ramsay's Moroccan Vegetable Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tana Ramsay's Moroccan Vegetable Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions