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1
Toast walnuts and set aside.
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2
Boil water.
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3
In a large bowl, place bulgur and 1/2 teaspoon salt.
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4
Add boiling water and stir.
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5
Cover with plastic wrap and let soak for about 30 min, or until tender and liquid has been absorbed.
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6
In a small bowl, mix oil, salt, and pepper.
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7
If you're using a grill: heat grill to medium-high.
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8
Place a fine-mesh non-stick grill topper on grill to heat.
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9
Place vegetables in a single layer on a baking sheet.
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10
Brush both sides with oil mixture.
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11
Grind more pepper, if desired.
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12
Working in batches, grill until tender, turning once or twice.
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13
When veggies are cool to handle, chop coarsely.
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14
Cut tomatoes in half.
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15
If you're using a grill pan: use medium to medium-high heat.
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16
Have ready an area or plate for the zucchini to cool and a large bowl or plate for the rest of the veggies.
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17
Brush zucchini with oil mixture and place in a single layer.
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18
Grind more pepper, if desired.
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19
Grill for 8 to 10 min, turning once or twice.
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20
Set a side to cool.
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21
Chop onions into slices or bite-size pieces.
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22
Brush and grill onions 8 to 10 min, stirring occasionally.
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23
Move onion into large bowl.
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24
Slice mushrooms into 1/4-inch slabs.
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25
(If it's too thin, it'll stick to the pan).
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26
Brush and grill 6 to 8 min, turning once or twice.
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27
Move into bowl.
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28
Optional: Cut tomatoes in half.
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29
(This will make a mess in a pan, so you'll have to clean the pan immediately for an easier clean-up).
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30
Brush and grill 2 to 3 minute.
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31
If you have tomato halves, move into bowl.
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32
If you have whole tomatoes, set aside to cool.
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33
When bulgur is tender, add remaining 2 tbsp oil, lemon juice, and herbs.
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34
Toss to mix.
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35
Zucchini should be cool enough to handle by now.
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36
Coarsely chop and move into bowl.
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37
Tomatoes may be cool enough to handle.
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38
Cut in half.
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39
Move into bowl.
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40
Mix vegetables and add to bulgur.
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41
Add walnuts to bulgur and mix.
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42
Serve within 1 hour.
