I’ve been cooking weekly for a pescatarian couple, meaning they’re mainly vegetarians but they do eat fish. I’ve been discovering a lot of great vegetarian dishes that I’ve been able to share with my family. This one is easy and can be adjusted to include your favorite veggies.
1 cup bulgur
3/4 tsp salt, divided
1 cup boiling water
2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs
3 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds
3 large portobello mushroom caps, wiped clean
2 cups cherry tomatoes
3 tbsp. extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 cup chopped walnuts
3 tbsp. fresh lemon juice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1. Place bulgur and 1/2 tsp salt in a large bowl. Add boiling water and stir. Cover with plastic wrap and let soak until tender and liquid has been absorbed, about 30 minutes.
2. Meanwhile, preheat grill to medium-high.
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 the 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. Toast walnuts in a small, dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. When the vegetables are cool enough to handle, coarsely chop the zucchini, onions and mushrooms. Cut the tomatoes in half.
5. When the bulgur is tender, add the remaining 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts.