Tabbouleh With Grilled Vegetables

Every year around this time, I start getting antsy to go outside and start up my grill. While the weather may not always be in my favor (in which case, my stove-top griddle does the trick), the taste of grilled food always seems to signify the true end of winter. This tabbouleh and grilled veggie dish is a great way to kick off the outdoor cooking season. It's hearty (hello, complex carbs!) and packs a serious flavor punch with a combo of fresh lemon juice, extra virgin olive oil, mint, and parsley

Tabbouleh With Grilled Vegetables

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup bulgur

  • ¾

    teaspoon salt, divided

  • 1

    cup boiling water

  • 2

    medium organic zucchini, cut length-wise into ½-inch-thick slabs

  • 2

    sweet onions, cut into ½-inch-thick rounds

  • 3

    large organic portobello mushrooms, caps only, wiped clean

  • 2

    cups organic cherry tomatoes

  • 3

    tablespoons extra virgin olive oil, divided

  • 1

    dash black ground pepper, to taste

  • ¼

    cup walnuts, chopped (optional)

  • 3

    tablespoons fresh lemon juice

  • ½

    cups fresh parsley, chopped

  • ½

    cup fresh mint, chopped

Directions

1. Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover and let soak until tender and liquid has been absorbed, about 30 minutes. 2. Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat. 3. Place zucchini, onions, mushrooms and tomatoes in a single layer on a baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and pepper. Working in batches, grilling the vegetables until tender, turning once or twice. Allow 8 to 10 minutes for zucchini and onions, 6 to 8 minutes for mushrooms, and 2 to 3 minutes for tomatoes. 4. Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. When the vegetables are cool enough to handle, coarsely chop the zucchini, onions and mushrooms. Cut the tomatoes in half. 5. When the bulgur is tender, add the remaining 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts. To make ahead: The salad will keep at room temperature for up to 1 hour. Makes 8 servings. Get the nutritional information for this recipe. Recipe reprinted with the permission of EatingWell.com


Nutrition

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