Tabbouleh with Grilled Vegetables
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.
Prep Time:
45 mins
Total Time:
1 hr
Servings:
8 servings, about 1 cup each
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
1.
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.
2.
Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat.
3.
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.
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.
Tip:
MAKE AHEAD TIP: Store at room temperature for up to 1 hour.
Nutrition information
Calories 167, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 236 mg, Carbohydrate 22 g, Fiber 6 g, Protein 5 g, Potassium 455 mg. Daily Values: Vitamin A 20%, Vitamin C 45%. Exchanges: Starch 1,Vegetable 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Turkish-Style Pizza
Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.
See RecipeMore Great Recipe Ideas from EatingWell
