Za'atar-Spiced Courgette and Tomato Traybake with Bulgur Wheat
Ingredients
- 3 courgettes
- 400 g vine tomatoes
- 200 g bulgur wheat
- 2 tbsp za'atar
- 4 tbsp olive oil
- 3 garlic cloves
- 400 ml vegetable stock
- 20 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 355 kcal
- Protein
- 9.8 g
- Carbohydrate
- 36.9 g
- of which sugars
- 6.2 g
- Fat
- 15.7 g
- of which saturates
- 2.3 g
- Fibre
- 12.8 g
- Salt
- 0.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Slice the courgettes into thick rounds and halve the vine tomatoes. Spread on a large baking tray.
- 2
Crush the garlic and mix with the olive oil and za'atar. Pour over the vegetables, toss to coat and season well. Roast for 30 minutes.
- 3
Meanwhile, cook the bulgur wheat by pouring the hot vegetable stock over it in a bowl, covering with cling film and leaving for 15 minutes. Fluff with a fork.
- 4
Stir the chopped parsley through the bulgur wheat and spread on a large serving platter.
- 5
Pile the roasted za'atar vegetables on top and serve warm.
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