A delightful and nutritious bulgur pilaf featuring roasted vegetables and aromatic spices.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the vegetables.
Cut the broccoli into small florets, slice the onion, and dice the red bell pepper.
Uniformly sized pieces ensure even roasting.
Spread the vegetables on a baking sheet, drizzle with half of the olive oil, and season with salt and pepper.
Toss the vegetables to coat them evenly with oil and seasoning.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
Stir the vegetables halfway through roasting for even cooking.
Meanwhile, heat the remaining olive oil in a large pan over medium heat.
Use a non-stick pan to prevent sticking.
Add minced garlic to the pan and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Stir in the canned tomatoes, bulgur, oregano, and hot water. Bring to a boil.
Stir occasionally to prevent the bulgur from sticking to the pan.
Reduce the heat to low, cover the pan, and simmer until the bulgur absorbs the liquid, about 10-15 minutes.
Check the bulgur occasionally to ensure it doesn't overcook.
Once the bulgur is cooked, stir in the roasted vegetables and canned black beans.
Mix gently to avoid breaking the beans.
Serve the pilaf warm, garnished with fresh herbs if desired.
Serve with a side of yogurt or a fresh salad for a complete meal.
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