Baked Bulgur with Sheep Cheese and Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 125 g bulur
- 300 ml vegetable stock
- 3 medium tomato (s)
- 250 g zucchini
- 1 clove garlic
- 4 tablespoon olive oil
- 3 tablespoon tomato paste
- 1 teaspoon herbs Provence
- 150 g sheep cheese
- pepper
- salt
- 0.5 teaspoon ½ sugar
Print Recipe
Pin Recipe Instructions
- Cut the onions into cubes and sauté them with the bulgur in 2 tablespoons of olive oil. Pour in the vegetable stock and let the bulgur swell over a low heat for 15 minutes.
- Finely dice the garlic. Roughly dice the tomatoes and cut the zucchini into slices. Steam the zucchini and garlic in 2 tablespoons of olive oil. Add the tomato paste and sugar and sauté briefly. Season with salt and pepper.
- Dice the sheep cheese. Mix the bulgur, zucchini, tomatoes, herbs and half of the sheep`s cheese together well. Pour the mixture into a baking dish and sprinkle the rest of the sheep cheese over it. Bake the casserole for about 25 minutes in a preheated oven at 200 ° C top / bottom heat.
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