Bulgur Salad with Lightly Roasted Vegetables

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 2 cups coarse bulgur, rinsed
2. 2 cups hot water
3. 1 medium zucchini, cut into 1/4-inch dice
4. 1 medium carrot, cut into 1/4-inch dice
5. 1 small red onion, cut into 1/4-inch dice
6. 1/2 red bell pepper, cut into 1/4-inch dice
7. 1/4 cup extra-virgin olive oil
8. Salt and freshly ground black pepper
9. 1 tablespoon tomato paste
10. 1/4 cup fresh lemon juice
11. 1/2 medium cucumber—peeled, seeded and cut into 1/4-inch dice
12. Crushed red pepper

1. Preheat the oven to 400°. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.
2. Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion and bell pepper with 2 tablespoons of the olive oil. Season with salt and pepper and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.
3. Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 tablespoons of olive oil. Season with salt, black pepper and crushed red pepper. Serve at room temperature or slightly chilled.