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. Source: EatingWell Magazine, Summer 2002

Beth-Ann Bove
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Ingredients

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.

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  • 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.

Tips

Make Ahead Tip: The salad will keep at room temperature for up to 1 hour.

DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition Facts

175 calories; 9.2 g total fat; 1.2 g saturated fat; 234 mg sodium. 463 mg potassium; 21.3 g carbohydrates; 4.6 g fiber; 4 g sugar; 4.8 g protein; 974 IU vitamin a iu; 25 mg vitamin c; 50 mcg folate; 48 mg calcium; 2 mg iron; 61 mg magnesium;

Reviews (1)

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Rating: 5 stars
10/30/2011
Pretty sure this is my new favorite recipe for Tabbouleh. Since I live in new england and the weather doesn't always allow grilling...I use my george forman grill. My husband absolutely loved this and all my co-workers asked for the recipe:) Read More