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Tabbouleh with Grilled Vegetables

Summer 2002, The Essential EatingWell Cookbook (2004)

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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.



READER'S COMMENT:
"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...
Tabbouleh with Grilled Vegetables Recipe

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

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

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.

Tips & Notes

  • Make Ahead Tip: Store at room temperature for up to 1 hour.

Nutrition

Per serving: 167 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 5 g protein; 6 g fiber; 236 mg sodium; 455 mg potassium.

Nutrition Bonus: 27 mg vitamin c (45% dv), 23% dv fiber, 20% dv vitamin a, 60 mg magnesium (15% dv).

Carbohydrate Servings: 1

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


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