Vegetable Oat Crumble

A complete dish in one, filling and wholesome. The topping is quite heavy so I don't bother with extra starchy carbs but you could serve with a side of broccoli if you like. 

1 onion sliced
2 cloves garlic chopped
2 carrots sliced
½ cauliflower broken into small florets
1 yellow pepper
565g tinned plum tomatoes (pureed with 1tbsp tomato paste)
¼ pumpkin pre-roasted 
Frozen spinach, chopped (about 3tbsp)
Pinch chilli flakes (optional)
1 tbsp Oil

3tbsp Oats
25g Butter
25g Gran pedano cheese grated
2 sprigs fresh rosemary finely chopped (about 1tbsp)
2 tbsp Breadcrumbs

Heat oil, sauté onion and garlic for 1 minute, cover and sweat for 4 mins, add carrots and cook for a further 5 minutes. Add pepper, cauliflower and pureed tomatoes. Simmer for 15 minutes. Add cooked pumpkin and spinach and chilli flakes (if using). Season. Remove from the heat and stir through to mix all the veg. Pour into an oven dish.
Mix oats, rosemary, cheese and breadcrumbs in a bowl. Rub in the butter then sprinkle evenly over the vegetables.
Bake for 20-25 minutes (210C) until the topping is golden brown and crispy