Name: Roasted Vegetable Tabbouleh
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 6
Ingredients: 1 cup fine bulgur wheat; 1 ½ cups boiling water; 1 medium zucchini, diced into ½-inch pieces; 1 medium eggplant, diced into ½-inch pieces; 1 red bell pepper, diced into ½-inch pieces; 1 yellow bell pepper, diced into ½-inch pieces; 1 red onion, diced into ½-inch pieces; 3 tablespoons olive oil, divided; 2 cups fresh parsley, finely chopped; 1 cup fresh mint leaves, finely chopped; 3 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon ground cumin; ½ teaspoon salt, or to taste; ¼ teaspoon freshly ground black pepper

Instructions

Prepare the bulgur

Place the bulgur in a large bowl and pour the boiling water over it. Cover with plastic wrap or a plate and let sit for 20 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork and let cool.
Roast the vegetables

Preheat oven to 425°F (220°C). Toss the zucchini, eggplant, bell peppers, and red onion with 2 tablespoons of olive oil, and spread evenly on a large baking sheet. Season with salt and pepper. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized. Remove from oven and let cool.
Prepare the dressing

In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until well combined.
Combine the herbs

Add the finely chopped parsley and mint to the cooled bulgur and mix well to distribute the herbs throughout the grain.
Mix everything together

Add the roasted vegetables to the bulgur mixture. Pour the dressing over everything and gently toss to combine. Taste and adjust seasonings if needed.
Chill and serve

For best flavor, refrigerate the tabbouleh for at least 1 hour before serving to allow the flavors to meld together. Serve chilled or at room temperature as a side dish or light main course.

Roasted Vegetable Tabbouleh

Ingredients

Instructions

Nutritional Information