Roasted Vegetables Bulgur Salad


  • 2 cups water
  • 2 cups Coarse Bulgur
  • 1 zucchini (cut into 1/3 inch dice)
  • 1 carrot (cut into 1/3 inch dice)
  • 1 red onion (cut into 1/3 inch dice)
  • 1/2 red bell pepper (cut into 1/3 inch dice)
  • 1/2 cucumber (peeled, cut into 1/3 inch dice)
  • 2 teaspoons tomato paste
  • 1/3 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • You will also need: crushed red pepper, salt and pepper


  1. Preheat oven to 400 degrees F. Rinse the bulgur and then place in a large bowl. Cover the bulgur with 2 cups of hot water. Let the bulgur sit covered until the water is absorbed and the bulgur is tender. It should take about 15 to 25 minutes.
  2. On a baking sheet, drizzle the zucchini, carrot, red bell pepper, and onion with the olive oil. Season the vegetables with salt and pepper. Roast for about 10 to 15 minutes.
  3. Mix bulgur and stir in the tomato paste. Combine the roasted vegetables with the bulgur and add lemon juice and cucumber, and about 2 tablespoons of olive oil. Season with salt, pepper, and crushed red pepper.
  4. Serve chilled or at room temperature.
  5. Enjoy!