Stars of the season, sunny vegetables are sublime in various recipes. Julie Andrieu, for example, used zucchini to make a tasty gratin. The artichokes were prepared to accompany a pasta dish. As for broccoli and tomatoes, it is in an irresistible crumble that she declines and shares them on its website. There are so many possible variations that it is impossible not to find a dish that will delight your taste buds.
Summer: what are the vegetables of this season?
The summer period has its share of good products, including sunny vegetables. And to everyone’s delight, there are many:
- Artichokes
- eggplant
- Broccoli
- Carrots
- Cauliflower
- Cucumbers
- Zucchini
- Green beans
- But
- Onions
- Peas
- peppers
- Potatoes
- Radish
- Salads: lettuce, romaine, chicory
- Tomatoes
Cook them in pies, quiche or pizza or let yourself be tempted by a tian or a vegetable flan. These are perfect dishes if you want to go on a getaway and organize a picnic for lunch.
Julie Andrieu’s summer vegetable crumble recipe
Crispy and invigorating, this crumble has it all. Best of all, it’s quick to prepare! If you are too lazy to cook, this is a dish to choose from.
The ingredients for 4 people :
- 1 broccoli of 500 g (or 2 small)
- 200g cherry tomatoes
- 1 small clove of garlic
- 60g butter
- 60 g semi-wholemeal flour (or buckwheat)
- 60g breadcrumbs
- 60 g of parmesan
- 1 drizzle of olive oil
- 1 tbsp. level tablespoon of mustard
- Optional: a pinch of Espelette pepper, paprika or Provencal herbs
The recipe steps:
- Preheat the oven to 210°C ventilated.
- Heat a large pot of boiling salted water and add the broccoli.
- Prepare the crumble: mix the breadcrumbs, butter, parmesan, flour and minced garlic. Pepper and salt lightly. If you have any, add Espelette pepper, paprika or Provence herbs. Mix with your fingertips to obtain a sandy preparation. Place in the fridge.
- Drain broccoli, coarsely chop. Mix it with the cherry tomatoes, adding a drizzle of olive oil and the mustard. Divide the mixture into ramekins. Place the crumble on the vegetables, bake. Cook for 15 minutes at 210°. Serve hot or lukewarm.
Read also :
⋙ Greek spaghetti with black olives and feta: Julie Andrieu’s inexpensive recipe
⋙ Tomato mozzarella burrata the original recipe Julie Andrieu
⋙ Apricot and pistachio tart: Julie Andrieu’s summer dessert