Bulgur Pilaf with Roasted Vegetables

Ingredients

• 1 cup (200g) bulgur 1 cup (200g) bulgur
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 eggplant, diced 1 eggplant, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped Fresh parsley, chopped
• Fresh mint, chopped Fresh mint, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 7g
• Fiber: 9g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced bell pepper, zucchini, and eggplant to the skillet. Cook for 5-7 minutes, until the vegetables are slightly softened.
4. 4.
   In a separate saucepan, bring the vegetable broth to a boil. Add the bulgur and reduce the heat to low. Cover and simmer for 10 minutes, or until the bulgur is tender and has absorbed the liquid.
5. 5.
   Transfer the roasted vegetables to a baking sheet and roast in the preheated oven for 15-20 minutes, or until they are golden and slightly caramelized.
6. 6.
   Once the bulgur and roasted vegetables are ready, combine them in a large bowl. Add cumin, paprika, dried oregano, salt, and pepper. Mix well to evenly distribute the spices.
7. 7.
   Garnish with fresh parsley and mint before serving.

Treat your ingredients with care...

• Bulgur — Rinse the bulgur thoroughly before cooking to remove any excess starch and ensure a fluffy texture.
• Roasted vegetables — Cut the vegetables into evenly sized pieces to ensure they cook evenly. Toss them with olive oil, salt, and pepper before roasting for a delicious caramelized flavor.

Tips & Tricks

• For added protein, you can serve this dish with grilled chicken or tofu.
• Feel free to customize the roasted vegetables based on your preferences or seasonal availability.
• Add a squeeze of lemon juice before serving for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.
• Serve the Bulgur Pilaf with Roasted Vegetables as a main course or as a side dish alongside grilled meats or fish.

Serving advice

Serve the Bulgur Pilaf with Roasted Vegetables hot, garnished with fresh parsley and mint. It can be enjoyed on its own as a satisfying vegetarian meal or paired with your favorite protein for a complete and balanced dish.

Presentation advice

To enhance the presentation, arrange the roasted vegetables on top of the bulgur pilaf in an attractive pattern. Sprinkle some additional fresh herbs on top for a pop of color.