How To Make Bulgur and Roasted Vegetable Salad
A hearty and flavorful salad featuring roasted veggies and nutty bulgur wheat.
Serves:
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
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Preheat your oven to 400°F.
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In a large bowl, combine the sliced veggies with the olive oil and salt and pepper. Toss until the veggies are coated.
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Spread the veggies out onto a large baking tray in an even layer. Roast in the oven for 20-25 minutes, until the veggies are tender and golden.
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While the veggies are roasting, cook the bulgur wheat by bringing 2 cups of water to a boil in a medium saucepan. Add the bulgur wheat, reduce the heat, and let simmer for about 15 minutes, or until the wheat is tender.
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When the veggies are done roasting, remove the tray from the oven and let cool slightly.
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In a large bowl, combine the cooked bulgur wheat with the roasted veggies, chopped parsley, and lemon juice. Toss until well combined.
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Serve the salad warm or at room temperature.
Nutrition
- Calories : 190kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 15mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 4g
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