This recipe is adapted from the Food & Wine Annual Cookbook for 2011, and turned out so yummy. Below is the recipe that I used, which has more veggies because I felt the original was lacking. This makes a wonderful side dish, or a larger portion for a meal, and can be eaten cool or warm!
2 Cups Uncooked Bulgur Wheat
2 Cups Hot Water
1 Large Zucchini (cut into half medallions)
1 or 2 Medium Carrots (cut into medallions or sticks)
1 Large Onion (red or white, cut into wedges)
1 Red/Yellow/Orange Bell Pepper (Sliced)
1 Cup Cauliflower
1 Cup Broccoli
2-3 Tbsp. Olive Oil
Salt & Pepper
2 Tbsp. Tomato Paste
1/4 Cup Fresh Lemon Juice
Crushed Red Pepper
Pour hot water over bulgur wheat in a very large bowl and let it absorb, there is not real need to stir. Place all cut produce in a large bowl, pour olive oil over contents and season with salt and pepper. Toss/stir contents until everything is evenly coated, then place on grill or grilling tray. Grill each side for approx. 3-5 minutes depending on how dark you want them.
Meanwhile, mix tomato paste into bulgur wheat, along with the lemon juice and about 1/2 tsp. red pepper. When the veggies are done mix them into the bulgur and serve.