Vegetable Ratatouille

Servings: 4
  • Red Pepper: 1
  • Green Pepper: 1
  • Zucchini: 1
  • Eggplant: 1
  • Onion: 1
  • EGRAN Bulgur Wheat: 120 g
  • Olive oil: 4 tablespoons
  • Salt and Pepper to taste
  • Wine Vinegar: 1 tablespoon
  • Fresh Herbs to taste

Wash and dice all the vegetables at 1 x 1 cm.
Sauté the vegetables according to their hardness with olive oil. In another bowl hydrate the EGRAN Bulgur Wheat in warm water and olive oil.
Take it out, strain and mix with vegetables. Add salt, pepper, sugar, vinegar and olive oil once off the stove. Sprinkle with fresh herbs.
Serve warm or cold.