2 red or green peppers, cut into bite-sized pieces
2 courgettes, cut into bite-sized pieces
1 large onion, cut into bite-sized pieces
200 g (7 oz) mushrooms, halved
olive, vegetable or flavoured oil (such as chilli oil), for drizzling
tzatziki or minty yogurt dip, to serve (optional)
Pour the bulgar wheat into a large pan and pour over the stock or boiling water. Heat until simmering and simmer gently, covered, for 7 minutes. Set aside until the liquid has been absorbed.
Meanwhile, thread the pieces of vegetables onto 4 long or 8 short metal skewers, then drizzle with a little oil and arrange on the rack of a foil-lined grill tray or a foil-covered baking sheet. Cook under grill preheated to a medium-hot setting for 15–18 minutes, turning occasionally, until the vegetables are just tender and lightly charred.
Spoon the steamed bulgar into dishes and serve alongside the veggie skewers. Serve with a dish of tzatziki or minty yogurt dip, if desired.