Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cubanelle Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup bulgur, large grain washed and drained
- 1 medium size onion cut in small pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red pepper paste
- 1¾ cup hot water
- 1 teaspoon crushed red pepper
- 1 teaspoon cumin
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 zucchini washed and cut in half lengthwise
- 1 small eggplant washed and cut in half lengthwise
- 4 garlic cloves do not peel
- 1 red pepper washed cut in half with seeds discarded
- 1 cubanelle pepper washed cut in half with seeds discarded
- 1 onion peeled and cut into 8 wedges
- 1 tomato washed and cut into 4 wedge
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Set oven to broil and heat it up or use the barbecue.
Arrange all the vegetables on an oven tray.
Roast them on the second rack from the top in the oven.
Check often as some will be roasted earlier.
Peel the garlic, tomato, red and green peppers.
Cut them all in bite sizes.
Sprinkle salt and pepper and drizzle extra virgin olive oil all over them.
Gently mix with a fork.
Meanwhile to cook the pilaf saute the onion with olive oil for a few minutes.
Add all the pilaf ingredients and stir.
Cook over low heat with the lid on.
Gently toss all the roasted vegetables with the cooked pilaf using a fork.
Serve it hot or warm as a light lunch.
Category:Cathy's Recipes
Category:Vegetarian Side Dish Recipes
Category:Pilaf Recipes
Category:Bulgur Recipes
Category:Zucchini Recipes
Category:Eggplant Recipes
Category:Red bell pepper Recipes
Category:Cubanelle Recipes
Category:Tomato Recipes
Category:Onion Recipes