Baked bulgur with vegetables

Bulgur is a hearty and healthy dish that will primarily appeal to those who are on a diet or fasting. But this does not mean that this dish should always be eaten without meat. You can serve any meat dish to bulgur.

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Ingredients:

• 3 carrots;
• 1 zucchini;
• 1 eggplant;
• 3 tomatoes;
• 1 tbsp. bulgur;
• 1 tbsp. water;
• green onions;
• olive oil;
• ½ tsp mixtures of peppers;
• salt.

Cooking:

1. Wash all vegetables under running water and dry with paper towels. Zucchini and eggplant cut into large cubes with an approximate size of 2x2 cm. Put the cut cubes into any deep container and mix.
2. Peel and dice the carrots. In this case, the cubes of carrots should be smaller than the cubes of zucchini and eggplant. Otherwise, they may be damp at the end of cooking.
3. Wash onion greens, dry and finely chop with a knife. Add prepared ingredients to already chopped vegetables. Mix everything, season with olive oil and mix again.
4. Pour 1 cup of bulgur to the vegetables, salt, pepper, mix thoroughly until smooth.
5. Put the cooked vegetable mass with bulgur in a rectangular baking dish and level.
6. The contents of the form pour a glass of plain water.
7. Cut the tomatoes into rings and put in a mold on top of the vegetable mass. Spread tomato rings with an overlap so that they all fit.
8. Place the formed dish in the oven, heated to 150 degrees, and bake for 1.5 hours.
9. 10-15 minutes before the end of cooking, you can sprinkle the casserole with grated cheese, which will turn into an appetizing and very fragrant crust. A cheese note will add some originality and piquancy to the dish.
10. Remove the prepared bulgur, baked with vegetables, from the oven, scatter portionwise on plates, serve with any meat dish.