Bulgur with roasted vegetables is one of the most satisfying vegan dishes we have ever had. Seriously! It is complex, flavorful, extremely healthy, and super easy to make. You should give it a try!
Bulgur wheat, or simply bulgur, is a whole grain made from cracked wheat that has been parboiled. It has a slightly chewier consistency than rice, and can be thought of as an alternative to rice or couscous, albeit with a bit more flavor than them. And, like couscous, it doesn’t actually need to be cooked, as just soaking it in hot water does the trick (cooking it is faster, though). Plus, since it is a whole grain, it is rich in vitamins and nutrients, so it is considered pretty healthy.
It’s possible that you are not very familiar with cooking eggplants. Don’t think much about it: somehow eggplants are one of those ingredients that are predominant in some kitchens yet virtually unknown in others. There’s one important tip to know about cooking them, though: they must be made to “sweat”. Cut your eggplant, add salt generously, and let it rest for 30 minutes; then wash away the salt and the dark-ish, bitter liquid that comes out.
As is, the recipe makes for a wonderful side dish packed with healthy carbs, loads of nutrients, and a little bit of fat. However, you can turn the bulgur with roasted vegetables into a full meal simply by adding a source of protein. Tofu is a great option and is perfect for those on a vegan diet. For vegetarians, halloumi would be a super tasty alternative.
Finally, feel free to experiment with other veggies! If you are not fond of any of those we suggest, don’t be shy to replace them with your favorite ones. Zucchini, carrots, fennel… There’s plenty of options to make the bulgur with roasted vegetables truly yours!
Ingredients
- 1 cup bulgur wheat
- 2 cup vegetable broth
- 1 red bell pepper
- 1 broccoli head (small)
- 1/2 cauliflower head
- 1 eggplant
- 1 red onion
- 3 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- Lemon juice
- Salt & pepper
Instructions
- In advance, cut the eggplant into small cubes and sprinkle generously with salt to remove the bitterness. After 20 minutes, rinse with water to remove the salt.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Cut the rest of the vegetables into bite-sized pieces and add all of them to a baking tray.
- Pour the olive oil on the vegetables and add the herbs, salt and pepper. Mix well to cover the vegetables and put them in the oven. Bake for 10-15 minutes or until the vegetables are soft.
- In a medium-sized pot bring the vegetable broth to boil, add the bulgur wheat and reduce the heat. Cook the bulgur wheat for 10-12 minutes.
- Once the vegetables and bulgur are ready, mix everything together in a large bowl along with some lemon juice. Done!
Notes
- The recipe is for 6 servings.
- Prep time: 10 minutes.
- Cooking time: 15 minutes.
Similar recipes
If you like the bulgur with roasted vegetables, you may also like the following recipes:
- Roasted cauliflower soup
- Fresh salad with pearl barley
- Strawberry and spinach salad
- Chickpea avocado salad
- Easy pasta salad with spinach
- Potato leek soup
Bulgur with roasted vegetables
Ingredients
- 1 cup bulgur wheat
- 2 cup vegetable broth
- 1 red bell pepper
- 1 broccoli head small
- ½ cauliflower head
- 1 eggplant
- 1 red onion
- 3 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- lemon juice
- Salt & pepper
Instructions
- In advance, cut the eggplant into small cubes and sprinkle generously with salt to remove the bitterness. After 20 minutes, rinse with water to remove the salt.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Cut the rest of the vegetables into bite-sized pieces and add all of them to a baking tray.
- Pour the olive oil on the vegetables and add the herbs, salt and pepper. Mix well to cover the vegetables and put them in the oven. Bake for 10-15 minutes or until the vegetables are soft.
- In a medium-sized pot bring the vegetable broth to boil, add the bulgur wheat and reduce the heat. Cook the bulgur wheat for 10-12 minutes.
- Once the vegetables and bulgur are ready, mix everything together in a large bowl along with some lemon juice. Done!