The best of two Middle Eastern classics. Charred veggies you would see on Kebabs, on top of a classic tabbouleh. Bright flavors perfect for a warm evening.

We Provide
  • 1 Yellow Bell Pepper
  • 1 Red Onion
  • 1 Zucchini
  • 4 Oz. Bulgur Wheat
  • ¼ Oz. Oregano
  • ½ Oz. Parsley
  • ¼ Oz. Mint
  • 1 Tablespoon Sumac
  • 2 Oz. Feta Cheese
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauce Pan
  • Rimmed Baking Sheet
  • Cutting Board
  • Chefs Knife
  • 1 Cup Water
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Step 1

recipev45_1To get started, bring 1 cup water to a boil in a sauce pan. Season with salt and pepper and add in the bulgur wheat. Bring to a boil, cover and reduce heat to low. Let steam for 15 minutes.

Step 2

recipev45_2While the bulgur cooks, preheat your broiler to the highest setting. Adjust the racks to the closest to the heat.

Step 3

recipev45_3Prep your veggies by chopping the bell pepper, onion and zucchini into ½ inch pieces. Place veggies on rimmed baking sheet and season with olive oil, salt and pepper. Place under the hot broiler and roast for 12 minutes until soften and charred.

Step 4

recipev45_4While the veggies cook, prep the herbs. Finely chop the parsley, oregano and mint. Set aside.

Step 5

recipev45_5Once the bulgur has steamed for 15 minutes, remove lid. If it looks too wet, leave uncovered over the heat to dry it out. Add in half of the fresh herbs and sumac and toss to combine.

Step 6

recipev45_thmbTo plate, create a bed with the tabbouleh. Once the veggies have roasted, toss to combine and place on top of the tabbouleh. To finish plating sprinkle the remaining sumac and fresh herbs on top. Top with a chunk of feta cheese and dinner is served.



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