A great light lunch

Bulgur Salad with Lightly Roasted Vegetables

I loved this salad and had it for lunch. I think it would be great as a side dish for grilled meats. Two things that are important - dicing the vegetables into 1/4-inch and not overcooking them. The tomato paste I use is in a tube so it's easy to just use a little when I have a recipe that calls for a tablespoon.


Yields: 6 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 cucumber—peeled, seeded and cut into 1/4-inch dice
Crushed red pepper
Directions

Preheat the oven to 400°. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.

Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion and bell pepper with 2 tablespoons of the olive oil. Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.

Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 tablespoons of olive oil. Season with salt, black pepper and crushed red pepper. Serve at room temperature or slightly chilled.

This recipe printed from Key Ingredient.
Direct recipe link: http://www.keyingredient.com/recipes/2181020/bulgur-salad-with-lightly-roasted-vegetables/