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Tabbouleh with Grilled Vegetables

http://www.eatingwell.com/recipes/tabbouleh_with_grilled_vegetables.html

From EatingWell:  Summer 2002, The Essential EatingWell Cookbook (2004)

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.

8 servings, about 1 cup each | Active Time: 45 minutes | Total Time: 1 hour

Ingredients

Preparation

  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.

Nutrition

Per serving : 167 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 5 g Protein; 6 g Fiber; 236 mg Sodium; 455 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

Tips & Notes