Eggplant, pepper and zucchini are charred on the grill and folded into an olive oil bulgur pilaf. Combining whole-grain bulgur with olive oil, this pilaf is a good choice for anyone wanting something hearty yet light.
Grill the eggplant, red pepper and zucchini over the coals, turning, until the skins are charred.
Sauté the onion in olive oil, stir in the tomato paste, add the bulgur, pour in the hot water and cook until the liquid is absorbed.
Peel and chop the charred vegetables, then mix them into the pilaf with salt and black pepper and serve.
Finish charring the vegetables before cooking the bulgur with hot water, or the bulgur will overcook while it waits. When peeling the charred vegetables, let them cool a few minutes first so you don't burn your hands. Allergens: contains wheat (gluten, bulgur).
If you don't have a barbecue, you can char the vegetables under your oven's grill function instead; the smoky flavor will just be a touch lighter.
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