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Ingredients

• 1 cup bulgur
• 3/4 teaspoon salt, divided
• 1 cup boiling water
• 2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs
• 2 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds
• 3 large portobello mushroom caps, wiped clean
• 2 cups cherry tomatoes
• 3 tablespoons extra-virgin olive oil, divided
• Freshly ground pepper to taste
• 1/4 cup chopped walnuts
• 3 tablespoons lemon juice
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint

Description

Tabbouleh With Grilled Vegetables - The Huffington Post

Kitchen Daily