Roast vegetable and pesto bulgur wheat traybake recipe

Name: Roast vegetable and pesto bulgur wheat traybake
Yield: Serves 4
Ingredients: 400g pack Mediterranean-style vegetables; 3 tbsp pesto; 1 garlic clove, crushed; 1 vegetable stock cube, made up to 500ml; 250g bulgur wheat; 15g fresh basil; 75g Greek-style salad cheese, crumbled

Created by The Tesco Recipes team

This easy one-dish recipe combines caramelised Mediterranean veg, pesto, bulgur wheat and crumbly Greek-style salad cheese for a simple midweek meal.

See method

Serves 4
Takes 30 mins
367 calories / serving

Shop your ingredients

Tesco Mediterranean Style Roasting Vegetables 700G
400g pack Mediterranean-style vegetables
£3.90
£5.57/kg
Tesco Red Pesto 190G
Aldi Price Match
3 tbsp pesto
£0.89
£4.68/kg
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Oxo Ready To Use Stock Signature Vegetable 500ML
1 vegetable stock cube, made up to 500ml
£2.50
£5.00/litre
Tesco Wholefoods Bulgar Wheat 500G
250g bulgur wheat
£2.10
£4.20/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
15g fresh basil
£0.50
£16.67/kg
Stockwell & Co Salad Cream 450Ml
Everyday Low Price
75g Greek-style salad cheese, crumbled
£0.85
£1.89/litre

Method

Heat the oven to gas 7, 220°C, fan 200°C. Tip the veg onto a deep roasting tin and roast for 15 mins until lightly golden at the edges and starting to turn tender.
Add the pesto and garlic to the stock, season with pepper and stir to combine. Stir the bulgur wheat into the veg tray and pour over the stock. Mix well and place back in the oven for another 12-14 mins until the bulgur wheat is tender and the stock has been absorbed. Fluff up the bulgur with a fork, then leave to rest for 2-3 mins before serving. Tear over the basil leaves and crumble over the cheese.