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Ratatouille Tabbouleh Salad

  • 4servings
  • 60minutes
  • 200calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3, B9, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked quick-cooking bulgur

  2. 1 1/2 teaspoons salt

  3. 2 cups boiling water

  4. 1 tablespoon olive or vegetable oil

  5. 1 cup finely sliced zucchini

  6. 1 cup finely sliced yellow summer squash

  7. 1 cup finely chopped red onion

  8. 1 cup halved grape tomatoes

  9. 1/2 cup chopped fresh Italian (flat-leaf) parsley

  10. 3 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. In medium bowl, place bulgur and 1/2 teaspoon of the salt. Pour boiling water over bulgur; let stand 1 hour. Drain any remaining liquid from bulgur.

  2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, yellow squash, onion, tomatoes and 1/2 teaspoon salt; cook about 6 minutes, stirring frequently, until vegetables are tender.

  3. In large bowl, toss vegetable mixture, bulgur, parsley, vinegar and remaining 1/2 teaspoon salt.

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