|
SBD Tabbouleh with Grilled Vegetables
A delicious recipe prepared by
geektastik
|
Nutrition Facts
| Serving Size | 1/2 recipe | ||
|---|---|---|---|
| Number of Servings | 2 | ||
| Amount Per Serving | |||
| Calories | 318 | ||
| Calories from Fat | 70 | ||
| % Daily Value* | |||
| Total Fat | 7.9 g | 12 % | |
| Saturated Fat | 1.0 g | 5 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 1.0 g | ||
| Monounsaturated Fat | 5 g | ||
| Cholesterol | 0 mg | 0 % | |
| Sodium | 120 mg | 5 % | |
| Potassium | 510 mg | 14 % | |
| Total Carbohydrate | 57 g | 19 % | |
| Dietary Fiber | 12 g | 47 % | |
| Sugars | 10 g | ||
| Other Carbs | 0 g | ||
| Protein | 10.8 g | 22 % | |
| Vitamin A | 21 % | ||
| Vitamin C | 97 % | ||
| Calcium | 10 % | ||
| Iron | 22 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 4 % | ||
| Vitamin K | 440 % | ||
| Thiamin | 8 % | ||
| Riboflavin | 11 % | ||
| Niacin | 4 % | ||
| Vitamin B6 | 22 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 4 % | ||
| Phosphorus | 9 % | ||
| Iodine | 0 % | ||
| Magnesium | 9 % | ||
| Zinc | 4 % | ||
| Selenium | 1 % | ||
| Copper | 0 % | ||
| Manganese | 16 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 2 servings of Bulgur Wheat
- 1 serving of Salt, table (1 dash)
- 1 serving of Squash, summer, zucchini, includes skin, raw (1 medium)
- 1 serving of Onions, sweet, raw (1 onion)
- 2 servings of Portabello Mushroom Cap
- 1 serving of Tomatoes, Cherry
- 1 serving of Oil, olive, salad or cooking (1 tablespoon)
- 1 serving of Spices, pepper, black (1 dash)
- 1.5 servings of Lemon juice, canned or bottled (1 tbsp)
- 0.25 servings of Parsley, raw (1 cup)
- 2 servings of Mint
Recipe Description
Ingredients
1/2 cup bulgur
3/4 teaspoon salt, divided
1 cup boiling water
1 medium zucchini, cut lengthwise into 1/2-inch-thick slabs
1 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds
1 1/2 large portobello mushroom caps, cleaned
1 cups cherry tomatoes, rinsed and patted dry
1 1/2 tablespoons extra-virgin olive oil, divided
Freshly ground pepper to taste
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley or chervil
1/4 cup chopped fresh mint
Instructions
1.
Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water
and stir. Cover with plastic wrap and let soak for about 30 minutes, or
until tender and liquid has been absorbed.
2. Meanwhile, heat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
3. Place zucchini, onions, portobellos and tomatoes in a single
layer on a baking sheet. Brush both sides with 1 tablespoon oil and
sprinkle with remaining 1/4 teaspoon salt and pepper. Working in
batches, grill vegetables until tender, turning once or twice. Allow 8
to 10 minutes for zucchini and onions, 6 to 8 minutes for mushrooms,
and 2 to 3 minutes for tomatoes.
4. When vegetables are cool enough to handle, coarsely chop zucchini, onions and mushrooms. Cut tomatoes in half.
5. When bulgur is tender, add remaining 2 tablespoons oil, lemon
juice, parsley (or chervil) and mint; toss to mix. Add vegetables and
toss. Serve within 1 hour.
Latest Eaters
Nobody has eaten this food.
Food Comments
No comments on this food.