Winter Vegetable Gratin with Feta Cheese and Bulgur Pilaf

Procedure

1. Cut the turnips, parsnips, and carrots into 1½-in. (4-cm) pieces.
2. Break or cut the cauliflower into small florets.
3. Cut the Brussels sprouts in half lengthwise.
4. In a large bowl, toss the vegetables, including the onions, with the oil, salt, pepper, and herbs to coat them.
5. Transfer to a half-hotel pan, 10 × 12 in.