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Mediterranean Roasted Vegetables with Bulgar Wheat

I love roasted vegetables. The are the most delicious slightly charred and seasoned lightly with kosher salt. You can make them in the oven as stated in this recipe or in a skillet over medium-high heat. I usually use Bulgar wheat for breakfast cereal sort of like an oatmeal. Tonight however I ventured to try a recipe pairing the wheat and vegetables. The verdict was a unanimous two thumbs up. I feel a little guilty letting the crowd believe the Bulgar wheat was couscous. They liked it so why spoil it, right?

I use a product called better than bullion in the place of broth. It is basically concentrated broth that has to be refrigerated. It calls for 1 teaspoon per 1 cup hot water. I forgot to measure how much water I put in the bowl with the wheat but 1 teaspoon of the bullion and a pinch of salt was enough to give the wheat sufficient flavor. Serve with grilled salmon, chicken, steaks or seared tuna steaks.

Source: The Good Mood Food Blog
Serves 4-5 generous portions
200g (about 1 1/3 cups) of Bulgar wheat
1 tsp of vegetable bouillon powder
1 aubergine (eggplant) chopped into bite size pieces
2 courgettes (zucchini) chopped into bite size pieces
2 red onions chopped into bite size pieces
1 sweet red pepper chopped into bite size pieces
2 tbsp olive oil
A good pinch of sea salt and ground black pepper

Preheat the oven to 400F degrees. 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.

Add all the prepared vegetables to a large bowl or baggy and toss with the oil, 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 vegetables become soft. Roast for approximately 30-40 minutes or until the vegetables become slightly scorched on the edges. Remove the tray from the oven and allow to cool. Add the roasted vegetables to the Bulgar wheat and stir gently to combine. If needed, season with a little extra sea salt and black pepper.

Variations:
-Use any type of hearty vegetable such as carrots, beetroot, asparagus, potatoes or corn.
-Use chicken or vegetable broth in the place of water and the bullion powder.



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