Tabbouleh with Grilled Vegetables

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Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

 Tabbouleh with Grilled Vegetables
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 hour

  • 1 cup bulgur

  • 3/4 teaspoon salt, divided

  • 1 cup boiling water

  • 2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs

  • 2 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds

  • 3 large portobello mushroom caps, wiped clean

  • 2 cups cherry tomatoes

  • 3 tablespoons extra-virgin olive oil, divided

  • Freshly ground pepper, to taste

  • 1/4 cup chopped walnuts

  • 3 tablespoons lemon juice

  • 1/2 cup chopped fresh parsley

  • 1/2 cup chopped fresh mint

Directions
  1. Store at room temperature for up to 1 hour.

  2. 8 servings, about 1 cup each

  3. Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover with plastic wrap and let soak until tender and liquid has been absorbed, about 30 minutes.

  4. Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat.

  5. Place zucchini, onions, portobellos 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, grill 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.

  6. 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.

  7. 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.


Nutritional Facts

Servings
8
Per serving
Calories
175
Carbohydrates
22g
Fat
9g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
5g
Cholesterol
0mg
Dietary Fiber
6g
Potassium
477mg
Sodium
235mg
Added Sugars
0g
Exchanges
1 starch
1 vegetable
1 1/2 fat
Carbohydrate Servings
1
27 mg vitamin c (45% dv)
23% dv fiber
20% dv vitamin a
60 mg magnesium (15% dv).

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