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Zucchini & Bulgur Salad With Tahini Mayo
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Ingredients:
2 Zucchini
1 Yellow Bell Pepper
12 Cherry or Tear Drop Tomatoes
1 Tbs. Olive Oil
1 Pinch Salt and Pepper
1 Recipe Tahini Mayo
2 Tbs. Chopped Parsley
2 Tbs. Chopped Cilantro
2 Cups Cooked Bulgur
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Heat Oven To 400°
Rinse and dry zucchini, tomatoes and pepper.
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Slice zucchini into round circles, just under a half inch thick.
Cut tomatoes in half.
Dice pepper into medium size pieces.
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Place cut vegetables into a large mixing bowl.
Add the oil, salt and pepper.
Toss ingredients together making sure that the oil has lightly coated all of the vegetables.
Arrange the vegetables evenly across a sheet pan.
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Place pan on a middle shelf in the oven.
Bake vegetables for 10 minutes.
Turn oven off and turn broiler on to high.
Broil the vegetables for another 4 or 5 minutes.
Remove pan from the oven
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Let vegetables cool off for about a half hour.
Note:
These cooked vegetables make a wonderful side dish just by themselves.
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Place cooked, cooled vegetables into a bowl.
Add cooked, cold bulgur wheat to the bowl.
Note:
Bulgur is best when cooked the day before.
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Place tahini mayo, parsley and cilantro into the bowl.
Mix everything together, taste for salt & pepper.
Serve.
Note:
If you don't have the tahini mayo you can just make a little dressing with olive oil, lemon, garlic, salt and pepper.
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