Mini vegetable and yogurt crumble

To prepare the mini vegetable and yogurt crumble, start with the vegetables. Wash the eggplant under running water, use a knife to remove the stem, cut it into slices 1, then cut into sticks 2 and finally into regular 0.79-inch cubes 3.

Continue with the peppers: wash them, cut them in half with a knife, and remove the stem and seeds 4. Then cut them into lozenges and then into cubes, also 0.79 inches 5. Proceed with the zucchini: wash it and trim the two ends, then cut it into slices and then into 0.79-inch cubes;

Do the same operation for the carrot 5, after peeling and trimming the ends. Cutting all the vegetables into cubes of the same size will help with cooking. Finally, shell the fresh peas 8 (if using frozen ones, you can blanch them for a few minutes). In a large pan, pour a drizzle of oil and add the eggplant cubes and the carrots. Also add the peppers 9.

Then add the peas and crumble the marjoram by hand directly into the pan 10. Let the vegetables cook for about 5 minutes and for last add the zucchini 11, as they cook faster than the other vegetables. Season with salt and pepper, cook for another 5-10 minutes or until the vegetables are tender. Then turn off the heat and set aside. Now prepare the crumble: in a mixer, add the shelled walnuts and a sprig of rosemary 12.

Add the flour gradually 13, the grated Parmesan cheese 14, and the cold butter in pieces 15. Sprinkle with pepper and start the mixer.

Let the blades run until a sandy mixture is obtained 16. Spread the obtained mixture on a baking tray lined with parchment paper, making sure to spread it over the entire surface 17 and bake in a preheated static oven at 356°F for 10-15 minutes (320°F for 5-10 minutes if using a fan oven). When cooked, the crumble will be golden 18; remove the tray from the oven, let it cool at room temperature.

Once cool, you can break the crumble with your hands to use it in the composition of the small jars 19. Finally, complete the recipe by preparing the Greek yogurt-based sauce: clean the red onion, remove the outer layer, place it on a cutting board and cut it into thin slices 20, which you can also chop to facilitate cooking. In a non-stick pan, melt the butter over very low heat, then add the onion, sauté for a few moments, and add the brown sugar 21.

Stir with a wooden spoon 22. Cook for a few minutes over low heat until the onion is soft and caramelized. Then turn off the heat. In a small bowl, pour the Greek yogurt total 0% and add the warm caramelized onion 23, adjust the salt, and mix the ingredients well. Now you can start assembling your mini crumbles in jars of about 3.5 oz each; we used jars with airtight lids, which are original containers and easy to transport if you decide to have a picnic or take them to a friend's house. Pour about 1.4 oz of yogurt and caramelized onion cream at the bottom of each jar 24.

Then create a layer with 1.8 oz of sautéed vegetables 25 and finally finish by sprinkling about 0.35 oz of crumble 26. The mini vegetable and yogurt crumbles are ready: serve them as an original appetizer 27!