Wheat Bulgur Pilaf with Roasted Vegetables Recipe

Wheat Bulgur Pilaf with Roasted Vegetables Recipe - This whole grain wheat bulgur pilaf or salad, is served warm with roasted eggplants, zucchini, red bell peppers and topped with simple flavor ingredients. A fat free, healthy diet recipe.  There are many recipes found on the site using bulgur, couscous, and whole grains.


Preheat oven at 400 degrees F

1) In a large mixing bowl add the bulgur and cover with boiling hot water.

2) Mix in the vegetable bouillon powder and set aside for 30 minutes.

3) In another bowl mix together all the vegetables, the eggplant, zucchini, red onion, red bell pepper, and coat with extra virgin olive oil. Season with sea salt and black pepper.

4) After coating all the vegetables with the oil, place onto non stick roasting tray, and make sure to keep it at one layer and not over crowded. 

5) Place the tray in the preheated oven for 30 to 40  minutes.  The vegetables can al be grilled instead.

6) Remove the tray and allow to cool.

7) Check on the bulgur if it has not soaked up all the liquid but it is tender and edible then drain it in a fine colander.

8) Mix in the vegetables to the bulgur, stir together gently.

9) Season with salt and black pepper to taste.

10)  Mix in the vegetables only if serving right away, otherwise keep them seperate until ready to serve.

11) Place into platter or dish and enjoy!

  1. 1 cu of #1 fine bulgur wheat.
  2. 1 1/2 cups water - enough to cover the bulgur, drain excess
  3. 1 teaspoon of vegetable bouillon powder.
  4. 1 small eggplant, cut into bite size pieces
  5. 1 Zucchini, cut into bite size pieces
  6. 2 small red onions, chopped into bite size pieces
  7. 1 red bell pepper, cut into bite size pieces
  8. 2 tablespoons of extra virgin olive oil.
  9. sea salt to taste
  10. ground black pepper to taste