Bulgur with Roasted Vegetables and Harissa

Name: Bulgur with Roasted Vegetables and Harissa
Ingredients: 5-6 smaller tomatoes; 1 large red bell pepper; 1 large onion; 4 cloves garlic; 1 medium eggplant (approx. 400g); 1 can peeled tomatoes (400g); 1 teaspoon harissa; salt, pepper; 5-6 tablespoons olive oil; 1/4 bunch parsley; 250g bulgur (or couscous)

August 3, 2009

Simple Recipes Fasting Recipes Vegetables Vegetable Dishes

Recipe: Bulgur with Roasted Vegetables and Harissa

I didn't post on the site yesterday - I had a busy weekend working on a garden gazebo and had no time to cook, but I'm making up for it today with a simple summer recipe inspired by this one.

Ingredients

5-6 smaller tomatoes
1 large red bell pepper
1 large onion
4 cloves garlic
1 medium eggplant (approx. 400g)
1 can peeled tomatoes (400g)
1 teaspoon harissa
salt, pepper
5-6 tablespoons olive oil
1/4 bunch parsley
250g bulgur (or couscous)

How to prepare bulgur with roasted vegetables and harissa

Cut the tomatoes into quarters, the pepper into strips, the onion into wedges, the eggplant into half-moon slices, and crush the garlic.
In a baking pan, mix all the vegetables, pour the oil over them and sprinkle with about two pinches of salt. Stir until the vegetables are coated with oil. Bake at 200°C for about 30 minutes. Stir halfway through.
Crush the canned tomatoes with a fork and mix with the harissa. Pour this sauce over the vegetables in the oven, season with pepper and a little salt, stir and bake for another 15-20 minutes.
Meanwhile, prepare the bulgur following the instructions here.
Pour the roasted vegetables over the bulgur, gently stir and sprinkle with chopped parsley.