This makes a nice light meal or side salad.
12 cherry tomatoes, quartered
1/2 kabocha squash
1 small eggplant, diced
1 small yellow onion, diced
1 cup dry bulgur
Heat oven to 450 degrees.
Place tomatoes, kabocha, eggplant and yellow onion on a baking tray. Drizzle with olive oil and add salt and pepper to taste. Roast for 20 minutes, stirring once, until veggies are soft.
Meanwhile, prepare the bulgur. Add 1 cup pf bulgar to 2 cups of water. Wait for it to boil, then reduce to a simmer. Simmer for 12 minutes.
Place cooked bulgur in a bowl. Top with roasted vegetables. Garnish with basil and parsley. Squeeze contents of a lemon over each serving. Add a splash of olive oil.