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Vegetarian, Meal soups and plant based

Bulgur with roasted vegetables and feta

Bulgur with roasted vegetables and feta is a vegetarian dish for 4, ready in 40 minutes, rated very easy, at €2.00 per person. The trick is to let the vegetables get good color in the oven and to cook the bulgur in a flavorful broth so it never tastes bland.

I'm suggesting bulgur with warm spices, topped with roasted vegetables and crumbled feta.

Bulgur with roasted vegetables and feta
Total time
40 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Here, bulgur acts as a tender base for vegetables that have caramelized in the oven. The charred edges of the peppers and zucchini bring a touch of sweetness and smoke, while cumin and paprika warm up the whole dish. Crumbled feta lands cold and salty on the still warm grains, and that contrast in temperature is what makes the dish work.

This is the kind of meal you throw together on a weeknight when you want vegetables without much fuss, or serve warm to guests on a summer Sunday. Mon Chou often suggests it in the warmer months, when peppers and zucchini are at their best, but it also works well in fall with firmer seasonal vegetables.

The ingredients

4 people

Pantry

  • Bulguroften in the pantry 280 g
  • Cuminoften in the pantry 1 tsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 2
  • Zucchini 2
  • Red onion 2
  • Mint 5 sprigs
  • Lemon 1

Dairy

  • Feta 200 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the bell peppers, zucchini, and onions into large chunks, then toss them with olive oil, cumin, paprika, salt, and pepper.

    Use your hands to rub the spices in, every piece should be well coated.

  2. Roast the vegetables at 200°C, turning them halfway through. 30 min

    They should stay colored at the edges, that's where the flavor hides.

  3. Pour the bulgur into a saucepan with twice its volume of boiling salted water, then cover. 12 min

    Off the heat, let it swell covered, the grains will turn out tender.

  4. Fluff the bulgur with a fork, mixing in the lemon juice and a drizzle of olive oil.

    Don't stir with a spoon, you'd crush the grains.

  5. Plate the bulgur with the roasted vegetables, crumbled feta, and chopped mint.

    Add the feta at the very last moment to keep its texture.

Our tips to get it right

  • Cut the vegetables into evenly sized pieces so they all roast at the same pace in the oven.
  • If your oven runs hot in the back, rotate the tray halfway through in addition to flipping the vegetables.
  • Taste the bulgur before serving, since it can absorb more or less liquid depending on the brand, add a splash of hot water if it seems too dry.

The variations

  • Swap the feta for crumbled fresh goat cheese for a milder, creamier flavor.
  • Add roasted chickpeas alongside the vegetables for a heartier, more plant protein rich meal.
  • For kids, cut the cumin and paprika in half and serve the feta on the side, since some children prefer it without.

What to serve it with

  • A cucumber yogurt salad
  • Warm pita bread
  • Cold lemon water

Storage

This bulgur dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the feta, which doesn't hold up to freezing. Reheat gently in a pan or microwave with a splash of water to bring back the bulgur's softness.

Questions about this dish

Can I use quinoa or rice instead of bulgur?

Yes, both quinoa and rice work well in place of bulgur. Just adjust the cooking time and water amount according to the package instructions.

Can I make this dish ahead of time?

You can roast the vegetables and cook the bulgur the day before, then store them separately in the fridge. Assemble with the feta and fresh mint right before serving.

How do I keep the bulgur from turning mushy?

Always let it swell off the heat, covered, without stirring during cooking. Fluff it with a fork afterward rather than a spoon, which tends to crush the grains.

Can I use other vegetables besides peppers and zucchini?

Yes, eggplant, cherry tomatoes, or carrot sticks roast just as well with the same spices. Choose vegetables that cook through in 25 to 30 minutes in the oven.

How long does it take to make a bulgur with roasted vegetables and feta?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a bulgur with roasted vegetables and feta?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bulgur with roasted vegetables and feta cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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