:: Mediterranean Roast Vegetables with Bulgar Wheat

March 19, 2009 at 9:55 am 12 comments

I have to admit that I am a little bit obssessed with bulgar wheat at the moment, which is probably why you’re getting a second recipe using it here in two weeks. I have already raved about it’s health benifits, but have I mentioned it is so easy to make, and goes with practically everything? Well maybe not everything, but it still is one of my favourite ingredients! Have you tried it yet?

Mediterranean Roast Vegetables with Bulgar Wheat

Roast vegetables are delicious enough to be eaten on their own with just a little sea salt, but pair them up with some bulgar wheat and you have the makings a really delicious meal. You can use any roast veg here really, stuff like carrots, beetroot, or asparagus all work, but I really love the combination of aubergine, courgettes, red onion, and red pepper.

Serves 4-5 generous portions.
200g of bulgar wheat.
1 teaspoon of vegetable bouillon powder.
1 aubergine chopped into bitesize chunks.
2 courgettes chopped into bitesize chunks.
2 red onions chopped into bitesize chunks.
1 red pepper chopped into bitesize chunks.
2 tablespoons of olive oil.
A good pinch of sea salt and ground black pepper.

Place the bulgar wheat in a large bowl and cover with boiling water. Stir through the vegetable bouillon powder, cover with a cloth or cling film and allow to sit for about 30 minutes or until all the water is soaked up. Preheat the oven to 200oC.  Add all the prepared vegetables to a large bowl and toss with the oil, sea salt and black pepper. Arrange the vegetables on a large non-stick low sided roasting tray, making sure not to overcrowd it, as this will make the vegetable pieces become soft. Place the roasting tray in the oven for approximately 40 minutes or until the vegetables become slightly scorched on the edges. Remove the tray from the oven and allow to cool. Add the roast vegetable pieces to the bulgar wheat and stir gently to combine. You may want to season with a little extra sea salt and black pepper at this point. Serve the bulgar wheat as tasty side dish or a super lunch box filler.

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Entry filed under: aubergine, bulgar wheat, courgette, red onion, red pepper, salad.

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12 Comments Add your own

  • 1. Brittany (He Cooks She Cooks)  |  March 19, 2009 at 2:32 pm

    I don’t mind multiple bulgar posts. I just bought a two pound bag of it last week and have been trying to figure out what all to do with it.

    Reply
  • 2. Dana Treat  |  March 19, 2009 at 3:10 pm

    I usually only use bulghur for tabbouleh, but this looks awesome!

    Reply
  • 3. hockeysticks  |  March 19, 2009 at 5:26 pm

    add some feta … yum yum yum

    Reply
  • 4. Kevin  |  March 20, 2009 at 1:36 am

    That roasted vegetable salad looks great!

    Reply
  • 5. Bread and Jam  |  March 20, 2009 at 2:20 am

    Can’t wait to try this. I have only used wheat bulgur in tabbouli. Thank you for expanding my horizons!

    Reply
  • 6. Miriam  |  March 20, 2009 at 1:08 pm

    Hi! I just discovered your blog, I love it! Your pictures are very good, I like the weathered frame.I wonder if cuscus can be substituted for bulgur wheat in this kind of dish, maybe I will give it try.

    Reply
  • 7. Holler  |  March 20, 2009 at 11:55 pm

    That looks delcious and would make a week (if it lasted more than a day) of great work-day lunches. the flavour would just get better every day.

    Reply
  • 8. English Mum  |  March 21, 2009 at 9:39 am

    I have a similar obsession with couscous at the moment – those pics are fabulous. I’m actually drooling and it’s about 9am!!

    Reply
  • 9. Julia  |  March 21, 2009 at 4:05 pm

    That looks so good and fresh! Just ran into your blog and I’ll loving it!

    Reply
  • 10. Melissa  |  March 22, 2009 at 11:25 pm

    So colorful! All the veggies remind me of summer. I am going to make this for a picnic.

    Reply
  • 11. Anonymous  |  July 27, 2009 at 12:26 pm

    Is it possible to re-heat this dish after 24 hrs? or would you suggest serving it cold?
    What is the best method of re-heating for this dish?

    Reply
  • 12. Anonymous  |  October 28, 2009 at 8:56 am

    Adding a dash of Balsamic Vinegar to the mix adds a lovely zing. Love it.

    Reply

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