Dive into the vibrant flavors of the Middle East with our Grilled Vegetable and Bulgur Salad! This delightful dish is not just a feast for the eyes; it’s a wholesome blend of grilled veggies and fluffy bulgur that’s perfect for any occasion. Whether you're looking for a light lunch, a side for your dinner, or a refreshing dish to impress your guests, this recipe is your ticket to culinary bliss. With just 35 minutes of your time, you can create a colorful, nutritious salad that will have everyone asking for seconds. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup bulgur
- 2 cups water
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 eggplant, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
- Begin by rinsing the bulgur under cold water in a fine mesh strainer. This helps to remove any dust or impurities.
- In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add the rinsed bulgur and a pinch of salt. Stir well, then reduce the heat to low, cover the saucepan, and let it simmer for about 12-15 minutes, or until the bulgur is tender and has absorbed all the water.
- While the bulgur is cooking, prepare the vegetables. Wash and chop the red bell pepper into bite-sized pieces, slice the zucchini into rounds, and dice the eggplant into cubes.
- Preheat your grill or grill pan over medium-high heat. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper to taste, ensuring they are evenly coated.
- Once the grill is hot, add the prepared vegetables. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Remove them from the grill and set aside to cool slightly.
- After the bulgur has finished cooking, remove it from the heat and let it sit covered for another 5 minutes. Fluff the bulgur with a fork to separate the grains.
- In a large mixing bowl, combine the grilled vegetables with the fluffed bulgur. Add the chopped fresh parsley and lemon juice, stirring gently to combine all the ingredients.
- Season the salad with additional salt and pepper if needed. Serve the Grilled Vegetable and Bulgur Salad warm or at room temperature, garnished with extra parsley if desired.
Tips
- Prep Ahead: To save time, you can chop your vegetables a few hours in advance and store them in the refrigerator. This allows you to easily toss them on the grill when you're ready to cook.
- Experiment with Vegetables: Feel free to swap in other seasonal vegetables like bell peppers, asparagus, or cherry tomatoes for a personalized touch. The key is to use fresh, colorful produce!
- Perfectly Fluffy Bulgur: Make sure to fluff the bulgur with a fork after it rests. This will help separate the grains and prevent it from becoming mushy.
- Grill Marks Matter: For those beautiful grill marks, avoid moving the vegetables too much while grilling. Let them sit for a few minutes on each side to develop that perfect char.
- Add a Protein Boost: If you want to turn this salad into a complete meal, consider adding grilled chicken, chickpeas, or feta cheese for extra protein and flavor.
- Serving Suggestions: This salad can be served warm, at room temperature, or even chilled. It makes a fantastic picnic dish, so don’t hesitate to pack it for your next outdoor adventure!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
