1/2 cups coarse bulgur
boiling water
1 zucchini cut in a 1 cm dice
1 carrot, peeled, cut in a 1 cm dice
1/2 red onion, cut in 1 cm dice
1 red bell pepper, cut in 1 cm dice
olive oil
salt and cracked pepper
1 tomato, diced
half a cucumber, peeled, diced
the juice of 2 lemons
1/2 tsp chili flakes
Preheat the oven to 400F. Soak the bulgur in boiled hot water for about 30 minutes, drain excess. Combine the zucchini, carrot, onion, and bell pepper on a cookie sheet and drizzle with 2 tbsp of olive oil. Season with salt and pepper. Roast for 20 minutes. Remove from the oven to cool slightly. Meanwhile add 2 more tbsp of olive oil to the bulgur, and the juice of the lemons. Stir in the chili flakes, tomato and cucumber. Add the cooked veg and all the accumulated juices in the pan. Stir well. Serve at room temperature.