Italian bulgur salad with roasted vegetables | Summer lunch
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35 min
Quick
Sezamo
O salată italiană generoasă și plină de culoare, perfectă pentru un prânz de vară hrănitor. Bulgurul pufos se combină de minune cu dovlecelul rumenit, ardeiul copt, roșiile cherry dulci, mozzarella proaspătă și busuiocul aromat.
Ingredients
Preparation method
Preparing the bulgur and roasting the vegetables
Preheat the oven to 200°C and line a large baking tray with baking paper.
Boil the bulgur in 400 ml of water with a pinch of salt for 10-12 minutes, until it absorbs the liquid and becomes tender. Remove the pot from the heat, fluff the bulgur with a fork, and let it cool down to room temperature.
Cut the zucchini into slices or cubes, the red bell pepper into strips, and cut the plum cherry tomatoes in half. Place the vegetables on the prepared baking tray.
Chef's tip
For an even more intense Mediterranean flavor, you can add a handful of pitted Kalamata olives or a tablespoon of lightly toasted pine nuts.
The salad keeps exceptionally well in the refrigerator for up to 2 days in an airtight container, making it ideal for a lunchbox or picnic.
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