Vegetable Bulgur Salad Recipe

Name: Vegetable Bulgur Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup bulgur; 1 cup boiling-hot water; 1/3 cup extra-virgin olive oil; 1 1/2 lb small yellow squash, sliced 1/2 inch thick; 1 small red onion, chopped; 1 lb Asian eggplant or small Italian eggplant, halved lengthwise and cut crosswise into 1/2-inch-thick slices; 1/2 cup cherry tomatoes, halved; 1 English cucumber, quartered lengthwise and cut crosswise into 1/2-inch-thick slices; 2 cups baby spinach; 1/2 cup fresh basil; 2 tablespoons tomato, caper, and olive vinaigrette

Servings: persons

3/4 cup bulgur
1 cup boiling-hot water
1/3 cup extra-virgin olive oil
1 1/2 lb small yellow squash, sliced 1/2 inch thick
1 small red onion, chopped
1 lb Asian eggplant or small Italian eggplant, halved lengthwise and cut crosswise into 1/2-inch-thick slices
1/2 cup cherry tomatoes, halved
1 English cucumber, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
2 cups baby spinach
1/2 cup fresh basil
2 tablespoons tomato, caper, and olive vinaigrette

1
Combine bulgur and boiling-hot water in a bowl and let stand, covered, 20 minutes.
2
Fluff with a fork and season with salt and pepper.
3
Cool slightly.
4
While bulgur stands, heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute squash and onion with salt and pepper to taste, stirring, until tender, about 5 minutes.
5
Transfer cooked vegetables with a slotted spoon to a large plate to cool.
6
Add remaining 3 tablespoons oil to skillet and heat over moderately high heat until hot but not smoking, then saute eggplant with salt and pepper to taste (add more oil, 1 tablespoon at a time, if necessary), stirring, until golden brown and tender, about 6 minutes.
7
Transfer eggplant with slotted spoon to plate to cool.
8
Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and pepper to taste.

762

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 11 ingredients. The key ingredients include: 3/4 cup bulgur, 1 cup boiling-hot water, 1/3 cup extra-virgin olive oil, 1 1/2 lb small yellow squash, sliced 1/2 inch thick, and more.

Yes, Vegetable Bulgur Salad 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.

Vegetable Bulgur Salad

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