Grilled Vegetables with Chickpea Pilaf

By Jaclyn

Ingredients

• Pilaf:
• 1 c. uncooked bulgur
• 1 extra-large vegetarian vegetable bouillon cube
• 1/4 tsp cumin
• Dash of ground red pepper
• 1 (15 oz) can chickpeas or garbanzo beans, drained and rinsed
• Vegetables:
• 4 medium carrots, halved lengthwise
• 3 T olive oil
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp pepper
• 2 medium zucchini, cut lengthwise into 4 slices
• 2 medium yellow squash, cut lengthwise into 4 slices
• 1 large yellow bell pepper, quartered lengthwise
• 1 large onion, cut into 1/2 inch thick slices

Preparation

Step 1

1.) In a 2-quart saucepan, combine all pilaf ingredients. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until bulgur is tender and liquid is absorbed. Remove from heat and fluff with fork. Cover to keep warm.

2.) Meanwhile, heat grill. Bring 1 c. water to boil in a large skillet. Reduce heat to medium. Add carrots, cover and cook 3-5 minutes or until crisp-tender. Drain, blot dry with paper towels.

3.) In a small bowl, combine oil, salt, cumin, and pepper. Mix well. Brush mixture onto vegetables.

4.) Place vegetables on grill. Cook 8-10 minutes, turning occasionally and removing when tender and brown. Cut into bite-size pieces and arrange around bulgur.