Mediterranean vegetable crumble

Name: Mediterranean vegetable crumble
Total time: 25 min
Yield: 5
Ingredients: 4 sticking potato; 2 fennel bulb; 6 tablespoon olive oil; 2 Red onion; 4 clove garlic; 1 medium root; 200 gram carrots; 1 zucchini; 3 tomato; 1 bunch fresh parsley; 1 teaspoon paprika; 1 teaspoon cumin powder (djinten); 5 cut Brown bread; 5 cut White bread; 75 gram Parmesan cheese; 75 gram mature farm cheese; 2 teaspoon lemon zest

Ingredients

4 sticking potato
2 fennel bulb
6 tablespoon olive oil
2 Red onion
4 clove garlic
1 medium root
200 gram carrots
1 zucchini
3 tomato

1 bunch fresh parsley
1 teaspoon paprika
1 teaspoon cumin powder (djinten)
5 cut Brown bread
5 cut White bread
75 gram Parmesan cheese
75 gram mature farm cheese
2 teaspoon lemon zest

Directions

Cook the potatoes and fennel together for about 10 minutes and drain. Preheat the oven to 200 ° C.
Heat the olive oil in a stirring fruit, the onion and half of the garlic.
Add the potatoes, fennel, carrot and zucchini and stir-fry for about 5 minutes.
Spoon the vegetable mixture with the tomatoes, parsley, paprika, cumin, salt and pepper in an oven dish.
Mix the bread crumbs with the rest of the garlic, cheese and lemon zest and sprinkle over the vegetables. Place the dish in the middle of the oven for about 15 minutes, until the top layer is golden brown.