Bulgur vegetable pan

Ingredients for 2 servings:

• 150 g bulgur
• 300 ml vegetable stock
• 1 m.-large onion(s), diced
• 1 bell pepper(s), red
• 1 small eggplant(s)
• 1 small zucchini
• 100 g sheep’s cheese
• 2 tbsp tomato paste
• Garlic
• Salt and pepper, also herb salt
• Paprika powder
• Chili powder or cayenne pepper or Tabasco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Mediterranean vegetables with bulgur

Simmer the bulgur in the vegetable broth for about 10 minutes. Meanwhile, clean the vegetables and dice them bite-sized with the feta cheese. Fry the diced onions in hot olive oil (you can also use the oil from pickled feta cheese). Now add the diced vegetables and fry for 5-10 minutes. Remove the bulgur from the heat; the water should now be absorbed, and mix it with the vegetables. Season everything to taste with tomato paste, garlic, salt, pepper, paprika, and chili powder (I always use 1-2 tablespoons of tomato paste for seasoning, which must be mixed well; there should be no lumps) and press in a medium-sized garlic clove. The broth and feta cheese mean that not much salt is needed. Finally, add the diced feta cheese and heat the cubes briefly so they don’t melt completely. Serve hot. Tip: You can also replace the bulgur with potatoes; this also tastes very good. These are then diced, cooked (this makes it quicker) and then added to the vegetables.