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.

Makes 8 servings, about 1 cup each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

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

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 INFORMATION: Per serving: 167 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 21 g carbohydrate; 5 g protein; 6 g fiber; 232 mg sodium.

Nutrition bonus: Vitamin C (45% daily value), Fiber (23% dv), Vitamin A (20% dv), Magnesium (15% dv).

MAKE AHEAD TIP: Store at room temperature for up to 1 hour.

ZOMG..... this was amazing. Although it was quite a lot of work to do, all the slicing and grilling of veggies in batches, but i think it was well worth the work. It made for a very satiating meal stuffed in w/w pitas and they still tasted good as leftovers. Even my anti-eatingwell husband gave it a thumbs up!

Veron