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
Tabbouleh With Grilled Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup bulgur

  • 3/4

    teaspoon salt, divided

  • 1

    cup boiling water

  • 2

    medium organic zucchini, cut length-wise into 1/2-inch-thick slabs

  • 2

    sweet onions, cut into 1/2-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

  • 1/4

    cup walnuts, chopped (optional)

  • 3

    tablespoons fresh lemon juice

  • 1/2

    cups fresh parsley, chopped

  • 1/2

    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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: