Broccoli and roasted red onion and pepper bake/crumble recipe from the inclusive world of Dame Fandango

vegetables | broccoli and roasted red onion and pepper bake/crumble

Serves 4

This is a very easy dish to make. I must admit I don't usually serve broccoli as a main meal - but when faced with a plethora in my veg box this week, I had to think of one fast!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

One good sized head of broccoli
2 red smallish red onions or1 large, chopped into quarters
1 red pepper, chopped into chunks
5 medium tomatoes, chopped
3 tsbp wine (I used white)
4-5 tsp sun dried tomato paste/tomato puree
1 tbsp tamari 8. ½ lime
Salt and pepper
Pinch sugar
1 dessert spoon oil
1 tbsp oil

Optional:

Tip tsp cayenne
Tsp sweet chilli sauce
2 slices wheat free bread, crumbed (I thrown mine into the blender and blitz for few seconds)

Method...

Heat the oven to 170°C
Put the pepper and onion on a baking tray, drizzle with tbsp of oil and bake for 15-20 minutes.
In a pan, boil the broccoli for few minutes until nearly cooked, remove and leave to drain.
In the pan, add the dessert spoon of oil, heat and add the tomatoes.
Cook the tomatoes for a few minutes then add the wine, tomato paste, tamari and squeeze in the lime juice.
Simmer with lid on for 5-10 minutes or so, then add in the red pepper and onion.
In an oven proof dish, lay the broccoli and pour over the sauce.
Top with breadcrumbs if using, put back in oven and bake for 5 minutes or so, until crumbs turn golden brown in colour.

Maybe serve with...

I serve this with cous cous. Mix 150ml cous cous with 150ml boiling water, salt, ½ lime juice (good for using other half of the one you used for bake) and leave to stand for 10 minutes. Add more salt if needed and tbsp of brown linseeds before serving. Make sure seeds are mixed thoroughly and cous cous is fluffed up and not stuck together in clumps!

For those able to eat wheat...

Use granary or wholemeal wheat bread slices

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