Vegetable pan with bulgur

Ingredients for 2 servings:

• 1 zucchini
• 2 carrots
• 1 onion(s)
• 2 bell peppers (pointed peppers) red
• 1 small can of mushrooms
• 200 g dry bulgur (8.5)
• 1 tsp olive oil , (1P)
• 1 tsp sambal oelek
• 500 ml vegetable stock
• 2 tsp Italian herbs (frozen)
• Salt and pepper (tomato seasoning salt)
• Basil, dried
• Garlic granules
• Rosemary, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-suitable, the whole pan only has 9.5 points.

Wash the vegetables. Quarter the zucchini and carrots and slice them thinly. Halve the bell pepper, remove the seeds and membranes, then slice them thinly. Drain the mushrooms. Brush the pan with olive oil and sauté the vegetables, seasoning them. Then add the bulgur and sauté briefly. Deglaze everything with vegetable stock and add the sambal oelek. Season again and simmer until the stock is completely gone. Stir occasionally. Add the herbs just before the end. For WW: everything together has 9.5 points and is enough for 2 giant portions or 4 smaller ones.