Bulgur vegetable pan

Ingredients for 4 servings:

• 400 g bell pepper(s), red and orange or yellow
• 250 g zucchini
• 2 onions, red
• 2 cloves garlic
• 80 g dates
• 4 tbsp olive oil
• 1 tbsp paprika powder, sweet
• 250 g bulgur (7-minute bulgur)
• 50 g ajvar
• 500 ml vegetable stock
• some salt
• 1 small green bell pepper(s)
• 200 g Greek yogurt
• 3 stalks of coriander
• 2 tsp herbal vinegar
• some pepper, colorful from the mill
• 1 pinch(s) of sugar
• 2 stalks of flat-leaf parsley
• 100 g feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

With dates and paprika-yogurt sauce

Cooking time is approximately 25 minutes. Halve, trim, and rinse the bell peppers. Rinse, trim, and halve the zucchini lengthwise. Roughly dice both. Peel the onions and roughly dice one and a half. Peel the garlic cloves and finely slice. Halve the dates and remove the stones. Heat the olive oil in a large pan or roasting pan and fry the diced bell peppers and onions for about 8 minutes, stirring occasionally. Then add the zucchini, garlic, and dates and fry for another 4 minutes. Add the paprika and stir in the bulgur; add the ajvar and vegetable stock. Lightly season with salt, bring to a boil, and then remove from the heat. Cover and let stand for about 10 minutes. Halve the green bell pepper, trim, rinse, roughly dice, and finely purée it with the yogurt and coriander. Season with a little salt, herb vinegar, a few turns of freshly ground pepper, and a pinch of sugar. Slice the remaining half an onion into thin rings. Rinse the parsley, shake it dry, and pick off the leaves. Crumble the feta and sprinkle it over the prepared bulgur and vegetable pan along with the parsley and onion rings. Serve with the paprika and yogurt sauce. Serve with fresh flatbread.