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🍽️ Crispy Vegetables on a Bulgur Bed

529 kcal · 30 min · 4 servings

Ingredients

• Zucchini 2 pcs.
• Pepper, yellow 1 pcs.
• Pepper, red 1 pcs.
• Eggplants 2 pcs.
• Onions, red 1 pcs.
• Oil 4 tbsp.
• Herbs of Provence, dried 1 tsp.
• Salt pinch
• Pepper, black ground pinch
• Bulgur salad 800 g

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut off the hard ends of the zucchini.
3. 3. Cut the zucchini in half lengthwise.
4. 4. Slice the zucchini halves into thin rounds.
5. 5. Wash the bell pepper.
6. 6. Cut the bell pepper in half.
7. 7. Remove the hard stem and the inner core with seeds.
8. 8. Cut the bell pepper into thin strips.
9. 9. Wash the eggplant.
10. 10. Cut off the ends of the eggplant.
11. 11. Cut the eggplant into cubes about one centimeter in size.
12. 12. Cut the onion in half.
13. 13. Peel the onion and remove the outer skin.
14. 14. Cut the onion into thin strips.
15. 15. Place the prepared vegetables in a large bowl.
16. 16. Add two tablespoons of oil.
17. 17. Sprinkle herbs de Provence over the vegetables.
18. 18. Season with salt to taste.
19. 19. Season with freshly ground pepper.
20. 20. Mix everything well until the vegetables are evenly seasoned.
21. 21. Heat a frying pan.
22. 22. Add two tablespoons of oil to the hot pan.
23. 23. Set the heat to a high level.
24. 24. Add the seasoned vegetables to the pan.
25. 25. Fry the vegetables for about eight minutes.
26. 26. Get the ready-made bulgur salad.
27. 27. Place the bulgur on a plate.
28. 28. Place the fried vegetables on top of the bulgur.
29. 29. Serve the dish immediately.
30. 30. Enjoy your meal!

Nutrition per serving

• kcal: 529
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 58 g