Roasted Zucchini Bulgur Salad
A fresh and hearty salad combining roasted zucchini, bulgur, and herbs, perfect for a light lunch or dinner.
Ingredients
Vegetables
- 1 medium zucchini (sliced into circles)
- 1 cup fresh peas
- 2 small cucumber (chopped)
- 1 cup bulgur wheat (cooked)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp oregano
- ½ lemon lemon juice
- 1 handful fresh basil (chopped)
- 1 handful fresh parsley (chopped)
- 1 handful fresh mint (chopped)
- 2 cloves garlic (minced)
Instructions
- Arrange zucchini slices on a baking sheet, drizzle with 1 tbsp olive oil, oregano, and salt, then bake at 200°C for 25 minutes.
- Cook bulgur wheat according to package instructions or with a 1.5:1 water ratio.
- Mix dressing ingredients, then combine with cooked bulgur, chopped cucumber, peas, and roasted zucchini.
- Taste, adjust seasoning if needed, and serve.
Notes
Use fresh herbs for the best flavor and consider adding a squeeze of lemon before serving.