Bulgur Vegetable Skillet

Ingredients

• 300 ml Vegetable broth
• 200 g bulgur
• 250 g tomatoes
• 1 Red Onion
• 1 yellow bell pepper
• 200 g zucchini
• 150 g sugar snap peas
• 1 Carrot
• 5 tbsp olive oil (50 ml)
• 1 bunch parsley (20 g)
• 4 tbsp lemon juice (from 1 lemon)
• Salt
• Pepper

Instructions

1. 1.

   Bring the broth to a boil in a pot over medium heat, stir in bulgur, remove from heat and let it soak for 30 minutes.

2. 2.

   Wash the tomatoes and score them crosswise with a knife. Blanch them in boiling water for 30 seconds, shock in cold water, peel, quarter, and cut into pieces.

3. 3.

   Peel and dice the onion. Wash, trim, and dice the bell pepper. Wash and trim zucchini, sugar snap peas, and carrot. Slice zucchini and carrot into rounds. Heat 1 tbsp oil in a pan. Add onion, pepper, zucchini, sugar snap peas, and carrot; sauté for 5–8 minutes over medium heat until just tender.

4. 4.

   Wash parsley, shake dry, and roughly chop leaves. Mix parsley, lemon juice, remaining oil, salt, pepper, and vegetables into the bulgur. Let it rest for 20 minutes, then taste and adjust seasoning with more salt and pepper before serving.