Bulgur Salad with Lightly Roasted Vegetables Recipe

Name: Bulgur Salad with Lightly Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarse bulgur, rinsed; 2 cups hot water; 1 medium zucchini, cut into 1/4-inch dice; 1 medium carrot, cut into 1/4-inch dice; 1 small red onion, cut into 1/4-inch dice; 1/2 red bell pepper, cut into 1/4-inch dice; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; 1 tablespoon tomato paste; 1/4 cup fresh lemon juice; 1/2 medium cucumberpeeled, seeded and cut into 1/4-inch dice; Crushed red pepper

Servings: persons

2 cups coarse bulgur, rinsed
2 cups hot water
1 medium zucchini, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon tomato paste
1/4 cup fresh lemon juice
1/2 medium cucumberpeeled, seeded and cut into 1/4-inch dice
Crushed red pepper

1
Preheat the oven to 400.
2
In a large bowl, cover the bulgur with the hot water.
3
Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.
4
Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion and bell pepper with 2 tablespoons of the olive oil.
5
Season with salt and pepper and toss well.
6
Roast for about 15 minutes, until the vegetables are slightly softened; let cool.
7
Fluff the bulgur with a fork.
8
Stir in the tomato paste.
9
Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 tablespoons of olive oil.
10
Season with salt, black pepper and crushed red pepper.
11
Serve at room temperature or slightly chilled.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups coarse bulgur, rinsed, 2 cups hot water, 1 medium zucchini, cut into 1/4-inch dice, 1 medium carrot, cut into 1/4-inch dice, and more.

Yes, Bulgur Salad with Lightly Roasted Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bulgur Salad with Lightly Roasted Vegetables

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