Tabbouleh with Grilled Vegetables
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.
- 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
- 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.
- 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 & Notes
- Make Ahead Tip: Store at room temperature for up to 1 hour.
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
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Middle Eastern
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique