Serve with grilled flatbread for an appetizer or snack.
Directions for: Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing
Ingredients
1 cups bulgur wheat
1 bulb fennel, trimmed and chopped
1 small red bell pepper, seeded and chopped
1 small chile pepper, finely chopped
1 small zucchini, seeded and chopped
1 small to medium butternut squash, peeled and diced in bite-size pieces
cup extra-virgin olive oil, plus some for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 lemons, juiced
3 cloves garlic, grated or pasted
1 pomegranate
1 cup (packed) parsley leaves, chopped
cup fresh mint leaves, finely chopped
1 red onion, finely chopped
cup Greek yogurt
cup tahini paste
tsp ground cumin
6 naan or pita
Shredded romaine
cup pistachio nuts, toasted
cup toasted pine nuts
Giardiniera (hot pickled vegetables), drained and chopped, optional garnish
Directions
1. Preheat the oven to 425F.
2. Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
3. Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with extra-virgin olive oil and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
4. In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup extra-virgin olive oil, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.
5. In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate.
6. Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
7. To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.
See more: Salad, Yogurt, Vegetables