Bulgur Pilaf with Roasted Vegetables

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Utley Estate in Mesquite, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup bulgur, large grain washed and drained
 * 1 medium size onion cut in small pieces
 * 3 tablespoons extra virgin olive oil
 * 1 tablespoon red pepper paste
 * 1¾ cup hot water
 * 1 teaspoon crushed red pepper
 * 1 teaspoon cumin
 * ¼ teapoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 zucchini washed and cut in half lengthwise
 * 1 small eggplant washed and cut in half lengthwise
 * 4 garlic cloves do not peel
 * 1 red pepper washed cut in half with seeds discarded
 * 1 cubanelle pepper washed cut in half with seeds discarded
 * 1 onion peeled and cut into 8 wedges
 * 1 tomato washed and cut into 4 wedge
 * 1 tablespoon extra virgin olive oil
 * 1 teapsoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Set oven to broil and heat it up or use the barbecue.
 * 2) Arrange all the vegetables on an oven tray.
 * 3) Roast them on the second rack from the top in the oven.
 * 4) Check often as some will be roasted earlier.
 * 5) Peel the garlic, tomato, red and green peppers.
 * 6) Cut them all in bite sizes.
 * 7) Sprinkle salt and pepper and drizzle extra virgin olive oil all over them.
 * 8) Gently mix with a fork.
 * 9) Meanwhile to cook the pilaf saute the onion with olive oil for a few minutes.
 * 10) Add all the pilaf ingredients and stir.
 * 11) Cook over low heat with the lid on.
 * 12) Gently toss all the roasted vegetables with the cooked pilaf using a fork.
 * 13) Serve it hot or warm as a light lunch.