Reviews Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1
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Gallery Grilled Ratatouille and Bulgur Salad Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 medium eggplant, cut lengthwise into 1/4-inch-thick strips 1 medium zucchini, cut lengthwise into 1/4-inch-thick strips 1 medium yellow squash, cut lengthwise into 1/4-inch-thick strips 1 large onion, sliced into 1/4-inch-thick rounds 2 medium tomatoes, halved crosswise Extra-virgin olive oil, for brushing and drizzling Coarse salt and freshly ground pepper 3 cups cooked bulgur or couscous (from 1 cup dry) 2 tablespoons fresh lemon juice (from 1 lemon) 1/2 baguette, halved lengthwise 1 clove garlic, halved 1/2 cup lightly packed fresh basil leaves (from 1 bunch)
Gallery Grilled Ratatouille and Bulgur Salad
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Gallery
Grilled Ratatouille and Bulgur Salad
Grilled Ratatouille and Bulgur Salad
Grilled Ratatouille and Bulgur Salad
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Recipe Summary
prep: 20 mins total: 25 mins
Servings: 4
prep: 20 mins
total: 25 mins
prep:
20 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 medium eggplant, cut lengthwise into 1/4-inch-thick strips 1 medium zucchini, cut lengthwise into 1/4-inch-thick strips 1 medium yellow squash, cut lengthwise into 1/4-inch-thick strips 1 large onion, sliced into 1/4-inch-thick rounds 2 medium tomatoes, halved crosswise Extra-virgin olive oil, for brushing and drizzling Coarse salt and freshly ground pepper 3 cups cooked bulgur or couscous (from 1 cup dry) 2 tablespoons fresh lemon juice (from 1 lemon) 1/2 baguette, halved lengthwise 1 clove garlic, halved 1/2 cup lightly packed fresh basil leaves (from 1 bunch)
Directions
Preheat grill for direct heat. Brush eggplant, zucchini, squash, onion, and tomatoes with oil. Season with salt and pepper. Grill, flipping once, until lightly charred and tender, about 5 minutes. Transfer to a cutting board and coarsely chop. Place bulgur in a container, and pour vegetables and accumulated juices on top. Sprinkle with lemon juice and drizzle with oil. (Store in refrigerator up to 2 days; let come to room temperature before serving.)
Brush both sides of baguette with oil. Grill, flipping once, until edges are crisp and charred, 3 to 4 minutes. Rub top of bread with garlic; cut into 1/2-inch croutons. (Store at room temperature up to 2 days.) Top salad with basil and croutons before serving.
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1
6 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1
All Reviews for Grilled Ratatouille and Bulgur Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Ratatouille and Bulgur Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
