- 1
aubergine, sliced into rounds.
- 1
red and 1 yellow pepper, seeded and each cut into
8 strips.
- 2
courgettes, sliced lengthways
- 1
garlic clove, finely chopped.
- 1
tbsp lemon juice.
- 2
tbsp olive oil.
- 450g/1
lb tomatoes, diced
- pinch
of sugar
- 1
vegetable stock cube.
- 250g/9
oz bulghar wheat.
- 4
tbsp chopped fresh parsley.
- salt
and pepper.
|
- Pre-heat
the grill to High
- Tightly
pack the sliced vegetables onto a grill pan.
- Stir
the garlic and lemon juice into the oil and brush
some over the vegetables. Season with a little salt
and pepper and grill for 2 - 3 minutes.
- Turn
the vegetables, brush with some more of the oil and
cook for 2 - 3 minutes until golden brown.
- In
a pan, heat the tomatoes until the juices start to
run. Cover and simmer for 10 minutes then add the
sugar, salt and pepper to taste.
- Dissolve
the stock cube in 450ml, 16fl. oz. of boiling water
and pour it over the bulghar wheat and allow to soak
for 10 minutes.
- Drain
off any excess liquid, stir in the tomato and three
tablespoons of parsley.
- Spoon
the bulghar wheat onto plates and arrange the vegetables
on top.
- Stir
the remainder of the parsley into the remaining garlic
oil and drizzle over.
- Serve
warm or at room temperature.
|