Bulgur Pilaf with Roasted Vegetables
This Bulgur Pilaf with Roasted Vegetables is a hearty and healthy dish that combines the nutty flavor of bulgur with the sweetness of roasted vegetables. Perfect as a main or side dish, it's easy to prepare and full of flavor.
Equipment
- Medium saucepan for cooking bulgur
- Baking sheet for roasting vegetables
- Large bowl for mixing pilaf
- Knife and cutting board for chopping vegetables
- Measuring cups and spoons for measuring ingredients
- Mixing spoon for tossing pilaf
Ingredients
- 1 cup bulgur
- 2 cups vegetable broth
- 1 zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion diced
- 1 cup cherry tomatoes halved
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine the bulgur and vegetable broth. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the bulgur is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- Meanwhile, place the diced zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with dried thyme, dried oregano, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- In a large bowl, combine the cooked bulgur, roasted vegetables, chopped parsley, dill, remaining 1 tablespoon of olive oil, and lemon juice. Toss to combine.
- Serve the bulgur pilaf warm, and enjoy!
Notes
- You can add a handful of toasted nuts or seeds for extra crunch.
- For a heartier meal, serve with grilled chicken or fish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.