Roasted Aubergine with Squash, Halloumi, Mint and Bulgur Wheat

Name: Roasted Aubergine With Squash, Halloumi, Mint and Bulgur Wheat
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 700g squash (about ½ a large squash), cut into 1cm cubes; 1 large aubergine, cut into 1cm cubes; 250g halloumi, cut into 1cm cubes; 3 tbsp olive oil; 1 medium bunch of fresh mint; A good pinch of sea salt and freshly ground black pepper; 200g bulgur wheat; 400ml vegetable stock

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

The combination of sweet roasted squash, soft aubergine chunks and crispy, salty halloumi results in an easy, comforting vegetarian dinner dish.

Vegetarian Tray Bake Family Friendly

Serves 4

Total 1 hr 15 min

Prep 15 min

Cook 1 hr

Easy

Introduction from Rukmini Iyer

Cooking the bulgur wheat in the roasting tin along with the vegetables ensures that the grains pick up all the wonderful flavours from the tin. This makes a filling vegetarian main, and also works very well in lunchboxes.