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 of 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.