Colorful oven vegetables with bulgur
A colorful bowl full of healthy ingredients. A fast and delicious dish that will delight young and old.
Ingredients
- 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
Instructions
- Cook the bulgur according to the package instructions
- Preheat the oven to 200 degrees
- Wash the vegetables and cut into evenly sized cubes, remove the kale from the stalk and chop it roughly
- Mix the ingredients for the marinade in a bowl and add the diced vegetables
- Mix well and place on a baking sheet covered with baking paper
- Sprinkle the fresh thyme on top
- Approximately bake for 30-40 minutes until the vegetables are well browned
- Mix the ingredients for the yoghurt dip in a small bowl
- 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)
Nutrition
Serving: 4g