WWW.FREI-STYLE.COMColorful oven vegetables with bulgur
Ingredients
- 200 gr (7 oz.) 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
Instructions
- 1.Cook the bulgur according to the package instructions
- 2.Preheat the oven to 200 degrees (392°F)
- 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)
Notes
Tip from my kitchen: feel free to use up whatever vegetables you have in the fridge – zucchini, bell peppers or sweet potatoes are lovely here too. If you like the kale really crispy, add it to the tray a little later so it doesn't burn before the rest is tender. I love finishing the bowl with pomegranate seeds, blood orange slices and a little vegan cheese for extra color and flavor.
Nutrition per serving: 380 kcal