Ratatouille Tabbouleh Salad

 

1

cup uncooked quick-cooking bulgur

1 1/2

teaspoons salt

2

cups boiling water

1

tablespoon olive or vegetable oil

1

cup finely sliced zucchini

1

cup finely sliced yellow summer squash

1

cup finely chopped red onion

1

cup halved grape tomatoes

1/2

cup chopped fresh Italian (flat-leaf) parsley

3

tablespoons balsamic vinegar

• 1 In medium bowl, place bulgur and 1/2 teaspoon of the salt. Pour boiling water over bulgur; let stand 1 hour. Drain any remaining liquid from bulgur.
• 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, yellow squash, onion, tomatoes and 1/2 teaspoon salt; cook about 6 minutes, stirring frequently, until vegetables are tender.
• 3 In large bowl, toss vegetable mixture, bulgur, parsley, vinegar and remaining 1/2 teaspoon salt.