Sunday, February 19, 2012

bulgur and roasted vegetable salad

This makes a nice light meal or side salad.

serves 4

12 cherry tomatoes, quartered
1/2 kabocha squash
1 small eggplant, diced
1 small yellow onion, diced
olive oil
1 cup dry bulgur
chopped basil
chopped parsley
1 lemon

Heat oven to 450 degrees.
Place tomatoes, kabocha, eggplant and yellow onion on a baking tray. Drizzle with olive oil and add salt and pepper to taste. Roast for 20 minutes, stirring once, until veggies are soft.
Meanwhile, prepare the bulgur. Add 1 cup pf bulgar to 2 cups of water. Wait for it to boil, then reduce to a simmer. Simmer for 12 minutes.
Place cooked bulgur in a bowl. Top with roasted vegetables. Garnish with basil and parsley. Squeeze contents of a lemon over each serving. Add a splash of olive oil.


  1. Oh this looks so tasty!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success

  2. That looks yummy. I will definitly be putting this recipe on my 'to try' list. Thanks for linking up to FiF.


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