Eggplant, Capsicum and Burghul Salad - The Organic Collective

Ingredients

• 2 red capsicums, halved, deseeded, cut into 4cm pieces
• 600g eggplant, cut into 4cm pieces
• 2 red onions, halved, cut into thick wedges
• 60ml (1/4 cup) extra virgin olive oil
• 90g (1/2 cup) burghul
• 85ml (3/4 cup) salt-reduced vegetable stock
• 1 tbs finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice
• 1 bunch coriander, leaves picked, washed, dried