The Recipes

Roasted Vegetable Tabbouleh

I had some vegetables that I needed to use up, so this seemed like a perfect way to blend together a traditional salad made from bulgur wheat and roast some vegetables to get them nice and sweet.

Roasted Vegetable Tabbouleh


- 1/4 c. bulgur wheat
- handful of parsley, chopped
- 1 baby eggplant, cut into slices
- 1/2 summer squash, cut into slices
- 1/2 zucchini, cut into slices
- 4 cloves of garlic in their jackets
- 1 T. red wine vinegar
- 2 T. olive oil, plus extra for drizzling
- salt
- pepper

Preheat the oven to 375 degrees.  Spread the vegetables and garlic on a cookie sheet.  Drizzle with olive oil and toss to coat.  Season with salt and pepper.  Roast the vegetables in the oven for 45 minutes.

After 30 minutes, prepare the bulgur wheat.  Bring a little over 1/2 of a cup of water to a boil.  Stir in the bulgur and simmer over low heat for 12-15 minutes.  Drain any excess water.

Remove the vegetables from the oven.  Squeeze the garlic out of the jackets into a small bowl.  Smash them with a fork and whisk in the vinegar.  Slowly whisk in the 2 T. of olive oil and season with salt and pepper.

Dice the roasted vegetables and combine them with the bulgur, vinaigrette, and fresh parsley.  Plate and enjoy.