Coloured vegetable pan

Name: Coloured vegetable pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 large aubergine (about 500 g); 1 (approx. 250 g) yellow pepper; 1 Leek (leek; approx. 200 g); 1 (approx. 250 g) Courgette; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs of Provence; 100 g Bulgur (wheat groats, coarse); 1 Package (220 g; separation weight: 125 g) Mozzarella cheese; 1/2 bunch Parsley; 7-10 Tbsp Thyme and crushed pink berries

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 large aubergine (about 500 g)
1 (approx. 250 g) yellow pepper
1 Leek (leek; approx. 200 g)
1 (approx. 250 g) Courgette
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs of Provence
100 g Bulgur (wheat groats, coarse)
1 Package (220 g; separation weight: 125 g) Mozzarella cheese
1/2 bunch Parsley
7-10 Tbsp Thyme and crushed pink berries

Directions

1
Clean, wash and cut the vegetables into large pieces. Heat the oil in a large frying pan. Fry the vegetables for about 15 minutes, turning them over. Season with salt, pepper and herbs from Provençe.
2
Wash Bulgur thoroughly. Bring to the boil with 200 ml salted water and let it swell on low heat for about 10 minutes. Cut mozzarella into slices and spread on the vegetable pan. Bake under the hot grill of the oven until the cheese has melted.
3
Wash parsley, dab dry and chop coarsely. Mix into the bulgur and serve with the pan-fried vegetables. Garnish the pan with thyme twigs and crushed pink berries.