Makes two portions, Easy
Ingredients:
1 medium sized aubergine
1 courgette
1 red pepper
100g bulghur wheat
1 tsp marigold bouillon powder
2 tbsp garlic infused olive oil
1 tsp fennel seeds
Pre-heat your oven to 180o
Cut all the vegetables into even sized chunks – around 1cm squares, toss with oil and place on a lined baking tray. Sprinkle over the fennel seeds and roast for 35-40 minutes, giving them a shake halfway.
Meanwhile, make up the bulghur wheat by combining with the bouillon powder in a lidded dish. Cover with boiling water by just under a centimetre. Cover with a lid and leave to absorb the water for a good ten minutes, or until your vegetables are ready.
Once the vegetables are cooked, stir into the bulghur wheat and simply serve!
Cut all the vegetables into even sized chunks – around 1cm squares, toss with oil and place on a lined baking tray. Sprinkle over the fennel seeds and roast for 35-40 minutes, giving them a shake halfway.
Meanwhile, make up the bulghur wheat by combining with the bouillon powder in a lidded dish. Cover with boiling water by just under a centimetre. Cover with a lid and leave to absorb the water for a good ten minutes, or until your vegetables are ready.
Once the vegetables are cooked, stir into the bulghur wheat and simply serve!
I keep wondering what people do with bulghur wheat - well now I know... and it looks good!!
ReplyDeleteThat looks delicious - I love the combo of a grain and yummy roasted veg. A perfect lunch or dinner!
ReplyDeleteNic - on its own bulghur is pretty meh but its fantastic with a little flavouring!
ReplyDeleteC - I totally agree, works so well with the veggies, are made for each other