Heat the oil in a large saucepan, add the leeks and carrots and fry over moderate heat for 5 minutes, stirring. Add the red pepper and fry for 5 minutes, then add courgettes and fry for a further 5 minutes, stirring constantly.
Add the tomatoes and their juices to the pan with the basil and salt and pepper to taste. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.
Meanwhile, heat the oven to 200C and make the crumble: sift the flour and salt into a
bowl. Add the butter and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs. Stir in 50 g of the Parmesan, and add pepper to taste.
Add the pine nuts and vinegar to vegetables, then transfer to a 1.5 litres casserole. Sprinkle the crumble evenly over vegetables, then top with remaining Parmesan.
Comments Add your comment
This is going to be a regular meal for us - it was delicious!
by Kate B on Fri Jan 8 2010 reply to this comment