Thursday, July 19, 2012

Grilled Vegetables Tabbouleh

Grilled Vegetables Tabbouleh
(8 servings)


1 cup Bulgur
¾ tsp. Salt, divided
1 cup Boiling Water
2 Medium Zucchini, sliced lengthwise in ½ inch strips
2 medium Vidalia Onions, sliced in ½ inch rounds
3 large Portobello Mushroom Caps, wiped clean & black under gills removed
2 cups Cherry Tomatoes
3 tbsp. Extra Virgin Olive Oil, divided
¼ tsp. Black Pepper
¼ cup Walnuts, chopped & toasted
3 tbsp. Fresh Lemon Juice
½ cup Fresh Parsley, chopped
½ cup Fresh Mint, chopped


In a large bowl, mix the bulgur, salt and boiling water.  Cover with plastic wrap and let soak until all liquid has been absorbed and bulgur is tender, about 30 minutes.  Preheat grill to medium-high heat while you ready the vegetables.  Place the vegetables on a sheet pan and oil (1 tbsp.) and season both sides with salt and pepper.  Using a grilling screen, place vegetables on grill and cook on both sides.  Allow 8 to 10 minutes for the zucchini, onions and mushrooms and just 2 or 3 minutes for the tomatoes.  Once done cut tomatoes in half and rough chop the remaining vegetables.  In a small dry skillet over medium-low heat toast the walnuts for a few minutes or until fragrant.  In a large bowl, combine everything but the walnuts and place in a serving dish.  Top with the walnuts and serve.

Note:               You can vary the vegetables to meet your personal tastes.

Ideas for Future Efforts

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