Tabbouleh with Grilled Vegetables

recipe image



Instructions Checklist
  • Web page bulgur and 1/2 teaspoon salt in a immense bowl. Add boiling water and jog. Veil with plastic wrap and let soak except mute and liquid has been absorbed, about half-hour.


  • Within the meantime, preheat grill to medium-high. Web page a resplendent-mesh nonstick grill topper on the grill to heat.

  • Web page zucchini, onions, portobellos and tomatoes in a single layer on a baking sheet. Brush both facet with 1 tablespoon oil and sprinkle with closing 1/4 teaspoon salt and pepper. Working in batches, grill the vegetables except mute, turning a few times. Enable 8 to 10 minutes for zucchini and onions, 6 to 8 minutes for mushrooms, and a pair of to three minutes for tomatoes.

  • Toast walnuts in a diminutive dry skillet over medium-low heat, stirring repeatedly, except fragrant, 2 to three minutes. When the vegetables are cold ample to deal with, coarsely cleave the zucchini, onions and mushrooms. Cut the tomatoes in half.

  • When the bulgur is mute, add the closing 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts.


Get Forward Tip: The salad will indulge in at room temperature for up to 1 hour.

DIY grill basket: It be supreme to spend a grill basket when grilling diminutive ingredients in boom that they obtain now not tumble into the fireside. If you occur to obtain now not agree with one, fold a 24-drag-long fragment of professional quality foil in half and crimp up the perimeters to invent a lip; this “basket” will forestall the meals from sliding off the grates.

Food regimen Info

Serving Size:

about 1 cup

Per Serving:

175 calories; protein 4.8g; carbohydrates 21.3g; dietary fiber 4.6g; sugars 4.1g; full 9.2g; saturated full 1.2g; vitamin a iu 974.2IU; vitamin c 25.3mg; folate 50mcg; calcium Forty eight.5mg; iron 1.9mg; magnesium 61.1mg; potassium 462.5mg; sodium 234.3mg; thiamin 0.1mg.


1 starch, 1 vegetable, 1 1/2 full

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