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Tabbouleh with Grilled Vegetables

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour
  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.
RECIPE 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
Tabbouleh with Grilled Vegetables Recipe at Cooking.com
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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Middle Eastern Tastes: Sides and Starters
Nutrition Facts per Serving
Yield:   8 servings, about 1 cup each
Calories: 167
Fat, Saturated: 1g
Fiber: 6g
Carbohydrates, Total: 22g
Sodium: 236mg
% Cal. from Fat: 49%
Fat. Total: 9g
Protein: 5g
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