Bulgar wheat with roasted vegetables

I decided to try a variation of a recipe I saw last week, the recipes were all based on super grains like Quinoa. I decided to use Bulgar for this recipe, because |I love its texture. I paired the meal with sauteed green beans and chicken croquettes.
Here's what you'll need:
(makes 6 cups or so)

3/4 cup cracked Bulgar
1 large zucchini, diced
1 large onion, diced
1 medium sweet potato, diced
1 pint mushrooms, chopped
1 1/2 cups water or kosher chicken stock
3 tbsp olive oil
1/4 tsp oregano or Italian spices
salt and pepper to taste

Preheat the oven to 400F on Roast,  then put all of your diced veggies in an oven proof tray, drizzle with olive oil, salt, pepper and the oregano, toss and put in the oven for about 25 minutes. 
Now in a medium pot, add the Bulgar, water, salt, 1/2 tbsp Olive oil, and chicken cube if using (don't add too much salt in that case), bring to a boil, stir, then cover, reduce the heat to minimum and let it cook for about 15 to 20 minutes, till all the water has evaporated.
Once the veggies have roasted and are tender, mix in the Bulgar with the vegetables, make sure everything is tossed and serve hot or warm as a side dish, or if you would prefer, add some toasted nuts of your choice and serve as a vegetarian main course.
Enjoy!