burgul and roast vegetables

Immagine

This is good for a hot summer evening.

First I roast the vegetables in the oven; I cube a pepper, two  long aubergines and a few shallots. I spread them on a foil-lined baking sheet, dribble olive oil on top and cook in the fan-assisted oven for 30 minutes at 200°C. Halfway through, I turn the vegetables and add a good handful of halved date tomatoes. When cooked I sprinkle with salt and pepper. In the meantime I cook 250 gm of burgul (cracked wheat) in salted water for 10 minutes, drain and leave to cool. When vegetables and burgul are cold, I mix together with some feta cheese,  the juice of a lemon and olive oil and add torn basil leaves.

Instead of burgul you could use couscous or regular pasta.

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