Roast vegetables with pine nut crumble

Give roast vegetables added flavour and texture with a generous sprinkling of pine nut crumble.

Recipe «Roast vegetables with pine nut crumble» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 3 Desiree potatoes, peeled, 1 kumara , peeled, 600g Kent pumpkin, peeled, deseeded, 2 tbsp olive oil, 4 slices white bread, roughly chopped , 1/4 cup pine nuts, toasted, 1/3 cup grated parmesan cheese, 1/4 cup flat-leaf parsley leaves, chopped , 1 garlic clove, crushed, 40g butter, melted, cooled.

Ingredients:

• 3 Desiree potatoes, peeled 
• 1 kumara , peeled 
• 600g Kent pumpkin, peeled, deseeded 
• 2 tbsp olive oil 
• 4 slices white bread, roughly chopped 
• 1/4 cup pine nuts, toasted 
• 1/3 cup grated parmesan cheese 
• 1/4 cup flat-leaf parsley leaves, chopped 
• 1 garlic clove, crushed 
• 40g butter, melted, cooled 

Instructions

1. Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.
2. Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.