Healthy Cooking Methods & Styles Healthy BBQ & Grilling Recipes Healthy Grilled Vegetable Recipes Healthy Grilled Squash Recipes Tabbouleh with Grilled Vegetables 5.0 (1) 1 Review 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. By Beth-Ann Bove Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Cook Time: 45 mins Additional Time: 15 mins Total Time: 1 hr Servings: 8 Yield: 8 servings, about 1 cup each Nutrition Profile: Heart Healthy Low-Calorie High Fiber Dairy-Free Diabetes Appropriate Vegetarian Vegan Low Sodium Low Added Sugars Jump to Nutrition Facts Ingredients 1 cup bulgur ¾ 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 ¼ cup chopped walnuts 3 tablespoons lemon juice ½ cup chopped fresh parsley ½ cup chopped fresh mint 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. 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. Rate it Print Nutrition Facts (per serving) 175 Calories 9g Fat 21g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 cup Calories 175 % Daily Value * Total Carbohydrate 21g 8% Dietary Fiber 5g 16% Total Sugars 4g Protein 5g 10% Total Fat 9g 12% Saturated Fat 1g 6% Vitamin A 974IU 19% Vitamin C 25mg 28% Folate 50mcg 13% Sodium 234mg 10% Calcium 49mg 4% Iron 2mg 11% Magnesium 61mg 15% Potassium 463mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved