Grilled Salad: Tabbouleh With Grilled Vegetables

Fresh vegetarian pasta (2528005054)

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Healthy Carbs With a Zesty Kick

Every year around this time, I start getting antsy to go outside and start up my grill. While the weather may not always be in my favor (in which case, my stove-top griddle does the trick), the taste of grilled food always seems to signify the true end of winter. This tabbouleh and grilled veggie dish is a great way to kick off the outdoor cooking season. It’s hearty (hello, complex carbs!) and packs a serious flavor punch with a combo of fresh lemon juice, extra virgin olive oil, mint, and parsley.

Tabbouleh With Grilled Vegetables

Ingredients

 

  • 1 cup bulgur
  • 3/4 teaspoon salt, divided
  • 1 cup boiling water
  • 2 medium organic zucchini, cut length-wise into 1/2-inch-thick slabs
  • 2 sweet onions, cut into 1/2-inch-thick rounds
  • 3 large organic portobello mushrooms, caps only, wiped clean
  • 2 cups organic cherry tomatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 1 dash black ground pepper, to taste
  • 1/4 cup walnuts, chopped (optional)
  • 3 tablespoons fresh lemon juice
  • 1/2 cups fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • Preparation1. Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover 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, mushrooms 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, grilling 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.

    To make ahead: The salad will keep at room temperature for up to 1 hour.

    Makes 8 servings.

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