Bulgur Salad With Lightly Roasted Vegetables Recipe

Ingredients

2 c. coarse bulgur

2 c. hot water

1 medium zucchini

1 medium carrot

1 small red onion

1/2 red bell pepper

1/4 c. extra-virgin olive oil

salt

Freshly ground black pepper

1 tbsp. tomato paste

1/4 c. fresh lemon juice

1/2 medium cucumber

crushed red pepper

Preparation

Step 1Preheat the oven to 400 degrees F. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.Step 2Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion, and bell pepper with 2 tablespoons of the olive oil. Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.Step 3Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber, and the remaining 2 tablespoons of olive oil. Season with salt, black pepper, and crushed red pepper. Serve at room temperature or slightly chilled.