Baked vegetables with aromatherapy oil allaglio
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Bulgur with vegetables and cannellini beans
ingredients
servings
4
Basil
5 leafs
Turmeric
1/2 teaspoon
Iodized salt
to taste
Pepper
to taste
Garlic
1 wedge
Extra virgin olive oil
5 spoons
Red tomatoes
2 unit
Aubergine
1 unit
Courgette
250 oz
Bulgur
140 oz
Cannellini beans
100 oz
single courses from Italy
Bulgur with vegetables and cannellini beans
Bulgur with vegetables and cannellini beans
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Full summer platter with bulgur with vegetables and cannellini beans. Warm or cold for a picnic on the beach.
preparation
step 1
Soak the cannellini beans for 10-12 hours. Let them boil in a pot at the pressure for 20 minutes from the whistle, then drain them and let them cool. If you use canned beans, skip this step.
step 2
Clean and wash the vegetables; Peel the eggplant and cut it into jams with zucchini.
step 3
Sprinkle zucchini and aubergines in a frying pan with two tablespoons of oil and a clove of garlic until they are tender, it will take about 20-30 minutes. Add a few spoonfuls of water while cooking.
step 4
Cook the bulgur 350 g of water for 7 minutes and let it rest.
step 5
In the meantime season the cannellini with oil, salt, pepper, turmeric. Combine the vegetables cooked, mixed, seasoned with fresh basil, add the cut tomatoes.
step 6
On a serving plate place the bulgur you have garnished with a fork, seasoned with vegetables and prepared cannellini beans first and two tablespoons of oil.
