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🍽️ Bulgur Vegetable Pan

344 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pour the broth into a pot and heat it over medium heat until it boils.
  2. 2. Stir the bulgur into the boiling broth.
  3. 3. Remove the pot from the heat and let the bulgur swell for 30 minutes.
  4. 4. Wash the tomatoes thoroughly.
  5. 5. Use a kitchen knife to cut a small cross into the bottom of each tomato.
  6. 6. Place the tomatoes in a pot of boiling water for 30 seconds to blanch them (cook briefly in boiling water).
  7. 7. Remove the tomatoes immediately and shock them to stop the cooking process.
  8. 8. Peel the skin off the tomatoes.
  9. 9. Quarter the peeled tomatoes.
  10. 10. Cut the tomato quarters into small pieces.
  11. 11. Peel the onion.
  12. 12. Cut the onion into small cubes.
  13. 13. Wash the bell pepper.
  14. 14. Remove the core from the bell pepper.
  15. 15. Dice the bell pepper.
  16. 16. Wash the zucchini.
  17. 17. Remove the hard ends from the zucchini.
  18. 18. Wash the snow peas.
  19. 19. Remove the ends and strings from the snow peas.
  20. 20. Wash the carrots.
  21. 21. Peel the carrots.
  22. 22. Slice the zucchini into rounds.
  23. 23. Slice the carrots into rounds.
  24. 24. Heat 1 tbsp of oil in a pan.
  25. 25. Add the onion cubes, bell pepper cubes, zucchini slices, snow peas, and carrots to the pan.
  26. 26. Cook the vegetables for 5 to 8 minutes over medium heat until tender-crisp.
  27. 27. Wash the parsley.
  28. 28. Shake the parsley dry.
  29. 29. Chop the parsley leaves coarsely.
  30. 30. Add the chopped parsley, lemon juice, remaining oil, salt, and pepper to the bulgur.
  31. 31. Fold the sautéed vegetables into the seasoned bulgur.
  32. 32. Let the mixture infuse for 20 minutes.
  33. 33. Adjust the bulgur vegetable pan with salt and pepper to taste before serving.

Nutrition per serving