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!