Year of Wellness: Roasted vegetable bulgar salad

Bulgar Salad

Roasted vegetables, whole-grain bulgur and a herbed yogurt dressing make this salad delish and nutrish. Substitute vegetables you have on hand red cabbage, butternut squash, eggplant, beets, cauliflower, sweet potatoes or broccoli. No raisins? Try cranberries, apples or pomegranate seeds.
You can speed the process by combining bulgur and water in a saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
Whatever spin you put on it, each bite will deliver taste and health, all on the same fork!

Yield: 5 cups
Recipe sourcer: Jody Barbe,

1 cup bulgur
2 cups water
1 red pepper, diced
1 zucchini, diced
1/2 onion, diced
1 cup carrots, diced
2 teaspoons olive oil
3/4 cup Greek-style plain yogurt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon dried chile flakes
1/4 teaspoon ground black pepper
1/4 cup parsley, chopped
2 tablespoons raisins
1/2 lemon, juiced
2 tablespoons walnuts, toasted, coarsely chopped

Presoak bulgur. In a quart-sized bowl, stir bulgur and water together. Allow to sit 1 hour as bulgur absorbs water. This can be done a day or 2 ahead of time. Refrigerate after water is absorbed.

Heat oven to 425°F.

Place vegetables on baking sheet. Drizzle with olive oil, spread in a single layer. Bake 20-25 minutes until lightly browned and cooked until softened but still have a ‘bite” to them. Set aside to cool.

While vegetables are roasting, in a separate bowl combine yogurt, cumin, oregano, basil, salt, dried chile flakes, and black pepper.

In a large bowl, combine bulgur, roasted vegetables, yogurt herb dressing, parsley, raisins, and lemon juice. Stir to blend. Sprinkle walnuts over before serving.