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🍽️ Roasted Vegetable Bulgur with Crunchy Almonds

297 kcal · 30 min · 4 servings

Roasted Vegetable Bulgur with Crunchy Almonds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Wash the zucchini thoroughly.
  3. 3. Cut off the hard ends of the zucchini.
  4. 4. Cut the zucchini lengthwise into four strips.
  5. 5. Cut the strips into pieces about 8 to 10 centimeters long.
  6. 6. Wash the tomatoes as well.
  7. 7. Place the zucchini and tomato pieces in a baking dish.
  8. 8. Add two tablespoons of olive oil.
  9. 9. Season the vegetables with salt and pepper.
  10. 10. Mix everything well so the oil is distributed.
  11. 11. Place the dish in the oven for about 20 minutes.
  12. 12. Remove the vegetables from the oven when they are soft.
  13. 13. Bring 300 milliliters of water to a boil in a pot.
  14. 14. Pour the boiling water over the bulgur in a bowl.
  15. 15. Add a pinch of salt to the bulgur.
  16. 16. Cover the bowl with cling film.
  17. 17. Let the bulgur swell for 20 minutes.
  18. 18. Peel the onions.
  19. 19. Cut the onions into thin rings.
  20. 20. Heat two tablespoons of olive oil in a frying pan.
  21. 21. Fry the onion rings until golden brown over medium heat.
  22. 22. Season the onions with a little salt while frying.
  23. 23. Stir the onions occasionally.
  24. 24. Fry the onions for about 10 minutes until they are soft.
  25. 25. Place the fried onions on kitchen paper.
  26. 26. Let the onions cool down briefly.
  27. 27. Chop the raisins coarsely.
  28. 28. Chop the almond slivers coarsely.
  29. 29. Wash the dill.
  30. 30. Shake the dill dry.
  31. 31. Remove the thick stems from the dill.
  32. 32. Chop the dill coarsely.
  33. 33. Place the cooled onions in a bowl.
  34. 34. Add the chopped raisins.
  35. 35. Add the chopped almonds.
  36. 36. Add one tablespoon of olive oil.
  37. 37. Add half of the chopped dill.
  38. 38. Mix the ingredients well.
  39. 39. Season the mixture with salt and pepper.
  40. 40. Take the roasted vegetables out of the dish.
  41. 41. Add the vegetables along with the cooking liquid to the bulgur.
  42. 42. Mix the vegetables gently with the bulgur.
  43. 43. Plate the bulgur and vegetables.
  44. 44. Top with the almond-onion mix.
  45. 45. Garnish the dish with the remaining dill.

Nutrition per serving