Tabbouleh with Grilled Vegetables

  • Active Time 45m
  • Total Time 1h

8 servings, about 1 cup each

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

Make Ahead Tip: Store at room temperature for up to 1 hour.

ingredients

  • 1 cup bulgur
  • 3/4 teaspoon salt, divided
  • 1 cup boiling water
  • 2 medium zucchini, cut lengthwise into 1/2 inch-thick slabs
  • 2 sweet onions, such as Vidalia, cut into 1/2 inch-thick rounds
  • 3 large portobello mushroom caps, wiped clean
  • 2 cups cherry tomatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • Freshly ground pepper to taste
  • 1/4 cup chopped walnuts
  • 3 tablespoons lemon juice
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint

directions

Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover with plastic wrap and let soak until tender and liquid has been absorbed, about 30 minutes.

Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat.

Place zucchini, onions, portobellos 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, grill 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.

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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7200

nutrition information per serving

167 calories; 9g total fat; 1g total saturated fat; 0mg cholesterol; 236mg sodium; 22g carbohydrates; 6g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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