How to make
Cut the peppers, eggplant, mushrooms, zucchini in half lengthwise and cut the tomato into 4 pieces, an onion head into 8 and arrange them in a lightly greased baking tray. Put them in a preheated oven to bake on top only, then peel the peppers, garlic and tomatoes.
Cut them into smaller pieces and mix with the other vegetables. Sprinkle with salt, black pepper and olive oil and mix gently. To prepare the pilaf, slice the second onion head and then fry it with 2 tablespoons of olive oil for a few minutes.
Add the pepper puree, pre-washed and drained bulgur and pour in the water. Cook over medium heat with the lid on until the bulgur is ready and add the cumin and paprika. Finally, stir the pilaf with the vegetables and serve it warm.
