Ratatouille Tabbouleh Salad

Hearty bulgur and colorful vegetables create a satisfying salad that can be served as a side or a main course.

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Prep Time 20 min
Total Time 60 min
Servings 4

Ingredients

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

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Directions

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.