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Parve
Easy
6-8 Servings
Allergens 
Give roasted veggies an upgrade by adding a savory crumble topping. Amazing flavor with rustic and crispy textures along with aesthetic appeal. A winner by all standards.
4 small zucchinis, peeled and cubed
10 cherry tomatoes, whole
1 medium onion, diced large
1 medium sweet potato, cubed
Tuscanini Olive Oil, for drizzling
salt, to taste
pepper, to taste
1 and 1/2 cups Gefen Almond Flour
1 egg
2–3 tablespoons checked and minced fresh parsley
2 tablespoons Tuscanini Olive or walnut oil
1 and 1/2 teaspoons Gefen Baking Powder
1/2 teaspoon Gefen Garlic Powder
1/4 teaspoon salt, or to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place the veggies in separate piles on the baking sheet. Spray generously with cooking spray or drizzle with olive oil. Sprinkle with salt and pepper. Slide into the oven and bake for 20 minutes, mixing after 10 minutes. Remove from oven.
Reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Line a 7×11-inch (18×28-centimeter) Pyrex or other oven-to-table dish with parchment paper.
Transfer the vegetables to the oven-to-table dish and mix gently.
Mix all ingredients in a small bowl with a fork or by hand, until the mixture resembles coarse sand. Scatter the crumble over the veggies in an even layer.
Return the dish to the oven and bake for 18 minutes or until light brown.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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