Description
A vibrant vegetarian bowl packed with flavor and nutrients. Perfect for a healthy and satisfying weeknight meal.
Ingredients
Units
Scale
- 3 courgettes
- 2 sprigs thyme
- Salt and pepper
- Olive oil
- 1 jar (3 medium) roasted red peppers
- 1/4 cup red onion
- 1 clove garlic
- 1/2 cup lemon juice
- 2 handfuls cherry tomatoes
- 1 cups (227 g) cooked millet or bulgur
- 1 cups (227 g) cooked butter beans
- 2 handfuls Greek black olives
- 1 cups (181 g) feta
- Za'atar
- Basil leaves
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the courgettes in half lengthwise and slice them into half-moons.
- Place the courgette slices on a baking tray lined with baking paper. Add thyme, salt, pepper, and a good drizzle of olive oil. Mix well and bake for 20-30 minutes, or until tender.
- Prepare the roasted pepper sauce: Blend together the roasted peppers, red onion, garlic, lemon juice, 2 tbsp olive oil, salt, and pepper. Set aside.
- Assemble the ingredients in a large serving bowl or directly on plates: roasted courgettes, cherry tomatoes, bulgur or millet, butter beans, black olives, and feta cheese.
- Sprinkle the feta with za’atar and the bowl with basil leaves.
- Serve with the pepper sauce.
Notes
- For a richer flavor, roast the courgettes with a touch of balsamic vinegar.
- If you don’t have feta, crumbled goat cheese makes a delicious substitute.
- Store leftover roasted courgettes and pepper sauce separately in airtight containers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 20