Bulgur Salad with Lightly Roasted Vegetables

Name: Bulgur Salad with Lightly Roasted Vegetables
Cook time: 20 min
Total time: 40 min
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

Published: Feb 15, 2010

Be the first to review!

Yields:

Cook Time:

20 mins

Total Time:

40 mins

Jump to recipe

"I love to make this salad with my son," says Mehmet Gürs. "It's so easy and it can get quite messy, which is fun for a four-year-old." The healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber. Gürs also stirs in tomato paste, which adds richness and sweetness.

Advertisement - Continue Reading Below

Ingredients

2 cups coarse bulgur
2 cups hot water
1 medium zucchini
1 medium carrot
1 small red onion
1/2 red bell pepper
1/4 cup extra-virgin olive oil
salt
Freshly ground black pepper
1 Tbsp. tomato paste
1/4 cup fresh lemon juice
1/2 medium cucumber
crushed red pepper

Directions

1. Step 1Preheat 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. Step 2Meanwhile, 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. Step 3Fluff 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.