• 3 carrots;
  • 1 zucchini;
  • 1 eggplant;
  • 3 tomatoes;
  • 1 tbsp. bulgur;
  • 1 Cup water;
  • green onions;
  • olive oil;
  • ½ Tsp of mixed spices;
  • salt.


  1. All vegetables should be washed under running water and dry with paper towels. Zucchini and eggplant cut into large cubes approximate 2x2 cm Diced to put in any deep container and mix.
  2. Carrot peel and cut into cubes. The cubes of carrots should be smaller than the cubes of zucchini and eggplant. Otherwise, at the end of cooking they can be buggy.
  3. Greens onions wash, dry and finely chop with a knife. Prepared ingredients to add to the already chopped vegetables. All mix, season with olive oil and again mix.
  4. To vegetables add 1 Cup of bulghur, salt, pepper, mix thoroughly until smooth.
  5. Cooked vegetable mass with bulgur spread in a rectangular baking dish and flatten.
  6. The contents of the form, pour a glass of plain water.
  7. Tomatoes cut into rings and spread over the vegetable mass. Lay the tomato rings need lapped to make them all fit.
  8. Formed the dish place in oven preheated to 150 degrees and bake for 1.5 hours.
  9. 10-15 minutes before end of cooking the casserole you can optionally sprinkle with grated cheese, which will turn into a mouthwatering and very flavorful crust. Cheese touch dish will add a certain originality and piquancy.
  10. Prepared bulgur with grilled vegetables, remove from the oven, portion to scatter on plates, serve with any meat dish.