Summer vegetables with feta on a baking sheet

Ingredients:

• 0.5 cup balsamic vinegar
• 1 sprig of fresh rosemary + 2 tbsp leaves
• 1 tbsp. honey
• 4 ears of corn, kernels removed
• 8 young sweet peppers, stemmed, seeded and halved
• 1 medium zucchini (about 200 g), cut into 1 cm thick circles.
• 6 green onions, peeled and cut into 5cm pieces.
• 1/4 tsp red pepper flakes
• 4 tablespoons extra-virgin olive oil
• 350 g feta, cut into 1 cm thick slices.
• 1 cup fine bulgur
• 8 cups torn inner escarole or baby spinach leaves

Preparation:

1. Place a rimmed baking sheet on the bottom rack of the oven. Preheat the oven to 220°C.
2. Combine the vinegar, rosemary sprig, and honey in a small saucepan. Bring to a boil, reduce heat, and simmer until the syrup thickens and reduces to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
3. Carefully remove the hot baking sheet from the oven. Place the corn, peppers, zucchini, and green onions on the baking sheet. Sprinkle with red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of olive oil and toss. Arrange the feta slices on top of the vegetables. Bake until the vegetables are tender and the feta is heated through and softened, about 15 minutes.
4. While the vegetables are roasting, combine 1 cup water, 1 teaspoon salt, and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and add the bulgur. Remove from heat and cover. Let sit for 8 minutes, then fluff with a fork.
5. Once the vegetables are tender, turn the oven to broil and move the baking sheet to the top rack. Grill until the cheese and vegetables are golden brown in spots, about 2 minutes.
6. To serve, divide the escarole among 4 shallow plates. Top with warm bulgur, vegetables, and feta. Drizzle with balsamic vinegar and serve.