Brown Bulgur Salad with Roasted Vegetables

Brown Bulgur Salad with Roasted Vegetables

A colorful and nutritious salad with roasted vegetables and CEREN Brown Bulgur.

Ingredients

  • 1 cup CEREN Brown Bulgur
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 carrot, diced
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • Juice of 1 lemon
  • ½ bunch parsley, chopped

Instructions

Cook the bulgur: Rinse CEREN Brown Bulgur and boil in plenty of water for 20–25 minutes until tender. Drain well and set aside to cool.

Roast the vegetables: Preheat oven to 200°C (400°F). Toss zucchini, bell pepper, carrot, and onion with olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

Make the salad: In a large bowl, combine cooled bulgur with roasted vegetables. Add lemon juice, a drizzle of olive oil, and parsley. Toss well.

Serve: Serve at room temperature or chilled as a main salad or side dish.