Nutrition per serving may change if servings are adjusted.
1 cup bulgur
¾ teaspoon salt, divided
1 cup boiling water
2 medium zucchini, cut lengthwise into ½-inch-thick slabs
2 sweet onions, such as Vidalia, cut into ½-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
¼ cup chopped walnuts
3 tablespoons lemon juice
½ cup chopped fresh parsley
½ cup chopped fresh mint
Place bulgur and ½ 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 ¼ 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.
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.
175 calories;9.0 g fat(1.0 g sat); 5.0 g fiber; 21.0 g carbohydrates; 5.0 g protein; 50.0 mcg folate; 0 mg cholesterol; 4.0 g sugars; 0.0 g added sugars; 974.0 IU vitamin A; 25.0 mg vitamin C; 48.0 mg calcium; 2.0 mg iron; 234 mg sodium; 463.0 mg potassium
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:)