Chunky Vegetable-Bulgur Salad

In large bowl, stir together bulgur and boiling water. Cover and let stand 30 minutes or until liquid is absorbed.

Meanwhile, from lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion and cook 3 to 4 minutes or until beginning to soften. Add tomatoes, zucchini, and squash, and cook 6 to 8 minutes or until vegetables are tender, stirring occasionally.

Stir vegetables into bulgur with lemon peel and juice, mint, parsley, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Makes 7 cups. Spoon into container with tight-fitting lid. Can be refrigerated up to 1 day.