Name: Bulgur Salad with Lightly Roasted Vegetables
Yield: 6
Ingredients: 2 c. coarse bulgur -; 2 c. hot water -; 1 medium zucchini -; 1 medium carrot -; 1 small red onion -; 1/2 red bell pepper -; 1/4 c. extra-virgin olive oil -; Salt -; Freshly ground black pepper -; 1 tbsp. tomato paste -; 1/4 c. fresh lemon juice -; 1/2 medium cucumber -; Crushed red pepper -

Bulgur Salad with Lightly Roasted Vegetables

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Ingredients for - Bulgur Salad with Lightly Roasted Vegetables

1. 2 c. coarse bulgur -

2. 2 c. hot water -

3. 1 medium zucchini -

4. 1 medium carrot -

5. 1 small red onion -

6. 1/2 red bell pepper -

7. 1/4 c. extra-virgin olive oil -

8. Salt -

9. Freshly ground black pepper -

10. 1 tbsp. tomato paste -

11. 1/4 c. fresh lemon juice -

12. 1/2 medium cucumber -

13. Crushed red pepper -

How to cook deliciously - Bulgur Salad with Lightly Roasted Vegetables

1. Stage

Preheat the oven to 400 degrees F. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.

2. Stage

Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion, and bell pepper with 2 tablespoons of the olive oil. Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.

3. Stage

Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber, and the remaining 2 tablespoons of olive oil. Season with salt, black pepper, and crushed red pepper. Serve at room temperature or slightly chilled.