Bulgur Pilaf with Roasted Vegetables
(Kozlenmis Sebzeli Bulgur Pilavi)
1 cup Turkish bulgur, large grain, washed and drained
1 medium size onion, cut in small pieces
3 tbsp extra virgin olive oil
1 tbsp red pepper paste
1 3/4 cup hot water
1 tsp crushed red pepper
1 tsp cumin
1 zucchini, washed, cut in half lengthwise
1 small Japanese eggplant, washed, cut in half lengthwise
3-4 garlic cloves, do not peel
1 red pepper, washed, cut in half, discard the seeds
1 cubanelle pepper, washed, cut in half, discard the seeds
8-10 small mushrooms, brushed
1 onion, peeled, cut in 8
1 tomato, washed, cut in 4
1 tbsp extra virgin olive oil
Set the oven to broil (grill), and heat it up or use the barbecue. Arrange all the vegetables on an oven tray. Roast them on the second rack from the top in the oven. Check often as some will be roasted earlier. Peel the garlic, tomato, red and green peppers. Cut them all in bite sizes. Sprinkle salt and pepper and drizzle extra virgin olive oil all over them. Gently mix with a fork (picture).
Meanwhile to cook the bulgur pilaf: Saute the onion with olive oil for a few minutes. Add all the pilaf ingredients and stir. Cook over low heat with the lid on.
Gently toss all the roasted vegetables with the cooked pilaf using a fork. Serve it hot or warm as a light lunch. It is a great vegetarian dish:)
Makes 2 servings.
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