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Recipe: Roasted Vegetable and Bulgur Salad


Bulgur Salad
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This recipe makes a great light meal or lunch for two. For an entree, you can either increase the amounts or top with grilled shrimp or salmon. Roasting the vegetables is a little time consuming, but it can be done a day in advance, and if you double the amounts, you can use the extras tossed with pasta for a second dinner. You can also use leftover grilled vegetables instead.

Yield: 2 servings


  • Kosher salt
  • 3 tablespoons bulgur wheat
  • Olive oil
  • 1 small or 1/2 large zucchini or summer squash
  • 1/2 small red, green or yellow bell pepper
  • 1/2 small onion
  • 1/2 cup cherry tomatoes
  • 2 tablespoons chopped basil
  • 1/2 ounce parmigiano or other aged grana cheese, shredded fine or grated
  • 2 tablespoons toasted pine nuts (optional)
  • 4 teaspoons olive oil
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons red wine vinegar
  • 1 small clove garlic, minced or pressed
  • Fresh ground black pepper
  • 1/4 teaspoon kosher salt


1. Place the bulgur in a small saucepan and cover with water. Add 1/4 teaspoon kosher salt and bring the water to a simmer. Turn the heat down, cover the pan and let cook for 10 to 12 minutes. Test for doneness - the wheat should be fairly tender but with a firm core. Drain off any water and place in a bowl.

2. Trim the ends off the zucchini and cut into 1-1/2- to 2-inch lengths. Cut each piece in half lengthwise. Peel or cut a strip off the back of each length so that the pieces will lay flat on both sides without rolling. Place on a rack over the sink or a sheet pan. Sprinkle heavily with salt on both sides and let sit for 30 minutes, cut side down. Rinse the zucchini slices and blot dry with cotton or paper towels.

3. Preheat the broiler. When the zucchini slices are rinsed and dried, place them on a rack over a sheet pan. Brush one side lightly with olive oil and place under the broiler on second rack position. Broil for 3 or 4 minutes, or until the zucchini slices are browned. Turn and brush the other side. Return to the broiler and cook for another 3 to 4 minutes, until second side is browned. Let cool and cut into chunks.

4. Cut the red pepper into 2 relatively flat pieces and lay skin side up on a sheet pan. Broil on high as close to the element as possible for 6-8 minutes, until skin is blistered and blackened. Place in a bowl and cover with a plate or plastic wrap for 10 minutes or so. When cool, scrape off the skins. Cut the pepper into chunks. (Click for tutorial: How to roast peppers.)

5. Cut the onion half into 4 wedges. Place the onion pieces on a sheet pan. Toss lightly with olive oil and sprinkle with salt. Broil for 4-5 minutes, then add the tomatoes to the sheet pan with another sprinkle of salt. Return to the broiler and cook for another 3-4 minutes, or until onions have separated and begun to brown and tomatoes are beginning to split. Let cool. If desired, cut the onion into smaller pieces.

6. Add the vegetables to the bulgur and stir gently.

7. For the dressing, whisk together all ingredients. Pour the dressing over the salad. Add the cheese and basil and toss gently to coat with the dressing. Adjust seasoning.

8. Just before serving, top the salad with the pine nuts, if using.

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