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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
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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.
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