Bulgar Pilaf with Roasted Vegetables
From chefmeow 18 years ago
- 25 minutes to make
- Serves 8
This is an incredible pilaf recipe and goes great with everything. Very colorful and very tasty. Enjoy
Ingredients
- bulgur Pilaf with roasted vegetables shopping list
- 1 cup bulgur large grain washed and drained shopping list
- 1 medium white onion cut in small pieces shopping list
- 3 tablespoons extra virgin olive oil shopping list
- 1 tablespoon red pepper paste shopping list
- 1-3/4 cup hot water shopping list
- 1 teaspoon crushed red pepper shopping list
- 1 teaspoon cumin shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 zucchini washed and cut in half lengthwise shopping list
- 1 small Japanese eggplant washed and cut in half lengthwise shopping list
- 4 garlic cloves do not peel shopping list
- 1 red pepper washed and cut in half discard seeds shopping list
- 1 cubanelle pepper washed and cut in half discard seeds shopping list
- 1 white onion peeled and cut in 8 pieces shopping list
- 1 tomato washed and cut in 4 pieces shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Set the oven to broil.
- Arrange all 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 garlic, tomato, red and green peppers and cut in bite sized pieces.
- Sprinkle with salt and pepper then drizzle extra virgin olive oil all over them.
- Gently mix with a fork.
- Meanwhile saute onion with olive oil for a few minutes.
- Add bulgur, onion, olive oil, red pepper paste, cumin, salt and pepper then stir well.
- Cook over low heat with the lid on.
- Gently toss roasted vegetables with the cooked pilaf using a fork.
- Serve it hot or warm.
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