Friday, November 25, 2011
What's for dinner: Roasted Vegetable Tabbouleh
You can make this dish any time you like, using whatever roasting vegetables are in season, but I love making it now, when the tomatoes are really coming into their own. With their rich juices intermingling with the lemon and feta, you can practically taste that summer is here!
1 medium sweet potato, peeled and roughly diced
250g jap pumpkin, peeled and roughly diced
1 zucchini, cut into chunks the same size at the pumpkin pieces
4 tomatoes, quartered
1 medium red onion, peeled and cut into wedges
2 tbsp olive oil
200g feta, cut into cubes
juice of 1 lemon
3/4 cup of burghul (cracked wheat)
half a cup of chopped parsley
1 - Preheat the oven to 200 C. Place the vegetables in a large roasting dish, and massage the oil evenly into them. Season with some freshly cracked pepper and salt, and then roast for 20 - 25 minutes, or until the vegetables are tender.
2 - Meanwhile, combine the burghul with 1 1/4 cups of boiling water in a bowl. Cover the bowl with a clean tea towel, and leave for 10 minutes. Fluff the burghul with a fork once all the water has been absorbed.
3 - Combine the burghul with the roasted vegetables, lemon juice, parsley and feta. Serve.