Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, La Presse suggests a recipe that will make your mouth water.
In summer, vegetables grilled on the barbecue are a must in our house. I like to serve them with a salty crumble, it adds a touch of crunch that changes everything! Tip: you can use the rest of the marinade as a vinaigrette.
For 6 servings
The crumble will keep for three or four days in an airtight container in the pantry.
Published in La Presse on August 2, 2018.