💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables, pepper, onion and tomatoes with the olive oil, salt and black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables, pepper, onion and tomatoes in a hot oven (200°C / 390°F) 25 minutes, until the vegetables are tender and the edges are browned.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
5
Bring the liquid to a boil and pour it over the bulgur.
StoveSmall saucepan
6
Cover 15 minutes and fluff the grains with a fork.
💡Fluff with a fork, not a spoon: a fork separates the grains, and a spoon mashes them into clumps.
7
Add the olive oil and lemon juice and mix.
8
Mix the roasted vegetables into the bulgur, and sprinkle the mint and parsley on top.
426calories
12 gprotein
50 gcarbs
16 gfat
● protein 12%● carbs 51%● fat 36%
Per serving (442 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Bulgur: measured in cup in this recipe: 1 cup = 140 g · 342 kcal per 100 g · More about Bulgur →
Vegetable broth: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable broth →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Fresh mint: measured in cup in this recipe: 1 cup = 40 g · 70 kcal per 100 g · More about Fresh mint →
Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
