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 bite size
1 small Japanese eggplant, washed, cut in bite size
1 red pepper, washed, cut in bite size
1 cubanelle pepper, washed, cut in bite size
8-10 small mushrooms, brushed, cut in 4
1 onion, peeled, cut in 8
1-2 garlic cloves, do not peel
1 tomato, washed, cut in 4
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. Sprinkle salt and pepper and drizzle extra virgin olive oil all over them. Roast them on the second rack from the top in the oven. Peel the garlic. 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. Cover and cook over low heat.
Gently toss all the roasted vegetables with the 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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