Roasted Zucchini & Apricot Tabbouleh
This healthy recipe is great for starting the day. It's packed with nutrients and each bite will make you wanting more!
1 1/2 cups dried bulgar wheat
3 cups water
2 green zucchini, sliced into rounds
Single Estate EVOO
sea salt and fresh cracked black pepper
Ingredients For The Salad:
1/2 cup coarsely chopped fresh parsley
1/3 cup coarsely chopped walnuts
1/3 cup sliced green onions
2 garlic cloves, minced
2 ripe apricots, pitted and sliced
1/4 cup Peperoncini Olive Oil
3 tbsp Peach Apricot Pulp Vinegar
juice and zest of 1 lemon
salt and pepper to taste
Place a rack in the center of the oven and preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and place zucchini on pan in a single layer.
Drizzle with single estate evoo, salt and pepper. Bake for 12 minutes. Remove from the oven,
flip each zucchini and bake for another 8 minutes. Remove from the oven and allow to cool
to room temperature.
In a medium saucepan over medium heat, bring bulgar and water to a boil.
Add Salt. Cover and lower heat. Boil until bulgar is softened, about 12 minutes. Drain off any
excess water and allow to sit, uncovered until slightly cooled.
When ready to assemble the salad, combine bulgar and roasted zucchini. Add parsley, walnuts,
green onions, garlic, apricot slices, vinegar, olive oil, lemon zest and juice. Season with
salt and pepper to taste. Cover and allow to rest in the refrigerator until chilled through.