Roasted Vegetables with Tabbouleh and Feta Cheese

Description

This colorful and healthy tabbouleh salad tastes wonderful, even if you are not a vegetarian you will still like this dish.

55 min
6 Servings

Ingredients

1 cup
bulgur
1 cup
water (boiling)
2
zucchini (medium)
2
eggplant (medium)
1
red onion
kosher salt
fresh black pepper
2 clove
garlic (minced)
1 lb
cherry tomatoes (halved)
1 cup
Italian parsley (chopped)
1/2 cup
basil (chopped)
1/4 cup
oregano (chopped)
1 cup
olive oil
1/2 cup
mint (torn)
1
Japanese cucumber (chopped)
1/2 cup
kalamata olives (sliced)
1/4 cup
red wine vinegar
2
lemons (juice and zest only)
1 cup
feta cheese
Prep Time:
55 min
 
Total Time:
55 min

Instructions

Place the bulgur in a mixing bowl with hot water. Cover and set aside while the bulgur softens. Cut the zucchini, eggplant, and red onion to ½ inch thick slices. Place on a baking pan, dress with oil, salt, and pepper. Then roast in the oven at 300° F to 400° F for about 10 minutes. Remove from the oven and let cool. Cut into medium dices and set aside. Add the garlic cloves, tomatoes, parsley, basil, oregano, mint, Japanese cucumber, oil, olives, vinegar, salt pepper, lemon juice and zest to the bulgur and toss. Lastly, top everything with the feta cheese and then mix gently from the bottom to the top.

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Source:

Chef Maka Kwon