Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon olive oil -- or vegetable oil

  3. 1 cup red and green bell peppers -- chopped

  4. 1 cup zucchini or yellow squash -- chopped

  5. 2 1/4 cups bloody mary mix -- or vegetable juice

  6. 1 cup bulgur wheat

  7. 1 tablespoon lemon juice

  8. 1 teaspoon basil -- or 1 tbl fresh

  9. 1/3 cup green onions -- chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature. To Microwave: - -- In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions. Crockpot: - -- I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.


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