Bulgur Salad with Grilled Vegetables

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!

Serves 6


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.

Grilled Veggies

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