Cookies
This website uses cookies to ensure you get the best experience. Choose which cookies you want to accept.
Cookie management
These cookies are necessary to ensure the proper functioning of the website.
Through the use of analysis cookies, also referred to as “statistics cookies,” we can track the number of visitors to a website and gather insights into the popularity of specific features. These cookies enable us to better understand the browsing habits of our audience. By utilizing analysis or statistics cookies, we can identify the navigation patterns of anonymous or pseudonymous users on our platform, including how long they spend on certain pages and the sequence in which they access our content. These anonymized or pseudonymous profiles allow us to discern user preferences, aiding in the ongoing improvement of our services. Identifying individuals with precision is not feasible.
We utilize marketing cookies to present you with personalized advertisements, including those on external websites. These cookies enable the creation of pseudonymous profiles based on user interests, which help in showing relevant promotional content. Marketing cookies are employed to ensure that the ads align with your preferences. You have the option to disable this feature; however, this will not reduce the quantity of ads you encounter but will influence the relevance of their content.

Bulgur with roasted vegetables

Homepage Recipes Bulgur with roasted vegetables

Bulgur with roasted vegetables

Preparation steps

Rinse the bulgur in a sieve and cook.

Wash the vegetables, peel the eggplant, salt it and leave it in the fridge for about an hour, then pour boiling water over it through a sieve. Wash the zucchini and cut it into slices. Cut the tomatoes into thick slices.

Cut the hollowed out pepper into strips. Arrange the vegetables on a baking tray, you can add garlic slices. Brush the vegetables with olive oil. Bake at 180 degrees for about 40-50 minutes. Serve with bulgur
Tags:
Preparation time
55 Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Gluten
Occasions
-
Types
Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Groats, Wheat groats, Bulgur, Żywność i napoje na bazie roślin, Żywność na bazie roślin, Tłuszcze, Tłuszcze roślinne, Produkty drzewa oliwnego, Oleje roślinne, Oliwa z oliwek
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Card image cap
Number of servings 3 × Tablespoon (13 g)
Weight 39 g
Bulgur
Card image cap
Number of servings 0.5 × Small piece (260 g)
Weight 130 g
Eggplant
Card image cap
Number of servings 0.25 × Small piece (450 g)
Weight 112.5 g
Zucchini
Card image cap
Number of servings 1 × Piece (170 g)
Weight 170 g
Tomato
Card image cap
Number of servings 2 × Tablespoon (10 g)
Weight 20 g
olive oil
Card image cap
Number of servings 0.5 × Piece (200 g)
Weight 100 g
Red pepper
Card image cap
Number of servings 1 × Pinch (0.2 g)
Weight 0.2 g

Quantity to taste

Provencal herbs

Nutritional composition for all portions of the recipe

Proteins 20%
10.21g / 80.61 g
Fats 30%
21.52g / 53.74 g
Carbohydrates 50%
47.87g / 89.57 g
Kcal
426Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.