Bulgur with Roasted/Grilled Vegetables

Someone on some website once asked what it is about Facebook that attracts such huge crowds. I figured it was the friendships you want to keep up or renew. Maybe the chance to meet new people, hear about events, or simply stay in touch with the world… Everything is in one place there. Nothing can slip by. Now I know that I find my culinary inspiration there too. And not only by following what the food enthusiasts I know are up to, but also thanks to the simple "I Like" button that anyone can click. It's thanks to Eva, who "liked" this recipe, that I came across these delicious things. At this address you can find many more tasty recipes from Armenian and Middle Eastern cuisine. Including today's recipe. Eva, thank you :)

In the recipe the vegetables are roasted in the oven, but I've also made it with grilled ones. I don't know which version is tastier.

This is a great stand-alone dish for dinner or a light lunch, but also a side dish to go with, say, grilled meat.

Instructions:

Wash the eggplant, zucchini, onion and bell pepper and cut them into bite-size pieces.

Prepare the bulgur according to the package directions (mine was coarse, so I cooked it according to the package directions), or put it into a large bowl and cover with boiling water (that's what the original recipe says – it may not work with coarse grains). Stir in the powdered stock, cover and set aside for about 30 minutes, until the bulgur has absorbed all the water.

Preheat the oven to 200°C (400°F).

Put all the vegetables on a large baking sheet (I used the one that came with my oven), toss with the olive oil, salt and pepper, and spread them out so they aren't too crowded (in a single layer – otherwise the vegetables may get too soft). Roast for about 40 minutes, or until the vegetables are browned around the edges.

Take the vegetables out of the oven and let them cool, then mix them with the bulgur and adjust the seasoning if needed.

Enjoy!