Colorful oven vegetables with bulgur

• 200 gr bulgur

Vegetables:

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

Marinade:

• 2-3 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• 2 tablespoons of orange juice
• 1 tablespoon of maple syrup
• salt
• pepper
• fresh thyme

Yogurt Dip:

• 4 tablespoons vegetable yoghurt
• 1-2 tablespoons of orange juice
• 1-2 teaspoons Dijon 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)