Colorful oven vegetables with bulgur

• 200grbulgur

Vegetables:

• 1fennel
• 1-2carrots
• 1beetroot
• 1eggplant
• 1-2parsnips
• 1/2small butternut squash
• 4-5kale leaves

Marinade:

• 2-3tbspolive oil
• 1-2tbspbalsamic vinegar
• 2tablespoonsof orange juice
• 1tablespoonof maple syrup
• salt
• pepper
• fresh thyme

Yogurt Dip:

• 4tablespoonsvegetable yoghurt
• 1-2tablespoonsof orange juice
• 1-2teaspoonsDijon mustard
• thyme
• salt
• pepper

1. Cook the bulgur according to the package instructions
2. Preheat the oven to 200 degrees
3. Wash the vegetables and cut into evenly sized cubes, remove the kale from the stalk and chop it roughly
4. Mix the ingredients for the marinade in a bowl and add the diced vegetables
5. Mix well and place on a baking sheet covered with baking paper
6. Sprinkle the fresh thyme on top
7. Approximately bake for 30-40 minutes until the vegetables are well browned
8. Mix the ingredients for the yoghurt dip in a small bowl
9. Mix veggies and bulgur in a large bowl with fresh mint and, if you like, serve with vegan cheese (I used the Herbes de Provence from New Roots)