Grilled Vegetables with Chickpeas and Bulgur Wheat Recipe
Daily Value: 14%
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||169µg||42%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
You could liken this dish to a healthy mac 'n' cheese with veggies. It's an easy side to pull together for a cookout when you want a warm dish to go with your burgers that's more unique than baked beans or a pasta salad.
- 2 green peppers, sliced into 1-inch strips
- 1 onion, cut into rounds
- 2 tomatoes, cut into rounds
- ½ tablespoon olive oil
- 1 cup cooked bulgur wheat
- One 8-ounce can chickpeas/garbanzo beans
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Cheddar cheese
Brush the peppers, onions, and tomatoes with some olive oil and grill until charred and somewhat cooked through (the tomatoes will take the shortest amount of time). Put aside.
Preheat the oven to 375 degrees. In a loaf pan, combine the bulgur and chickpeas. These should not be cold — the bulgur should be still hot from cooking or room temperature if made ahead of time. Chop the grilled vegetables into smaller chunks and stir into the bulgur and chickpeas along with the salt and pepper.
Top with cheese and bake for 15 minutes. Then put under the broiler for about 3 minutes to melt the cheese topping until it's browned in spots. Remove and serve hot.
Total Time: 30 minutesServings: 6
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