Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing

Name: Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 355 milliliters bulgur wheat; 1 to medium butternut squash, peeled and diced in bite-size pieces; 1 small chile pepper, finely chopped; 118 milliliters EVOO, plus some for drizzling; 1 bulb fennel, trimmed and chopped; 118 milliliters fresh mint leaves, finely chopped; 237 milliliters packed cup fresh parsley leaves, chopped; 3 cloves garlic, grated or pasted; 118 milliliters Greek yogurt; 1 teaspoons ground cumin; 6 servings Giardiniera (hot pickled vegetables), drained and chopped, optional garnish; 3 lemons, juiced; 6 naan or pita; 6 servings Freshly grated nutmeg; 59 milliliters toasted pine nuts; 59 milliliters toasted pistachio nuts; 1 pomegranate; 1 small red bell pepper, seeded and chopped; 1 red onion, finely chopped; 6 servings Shredded romaine; 6 servings Salt and freshly ground black pepper; 59 milliliters tahini paste; 1 small zucchini, seeded and chopped

You can never have too many main course recipes, so give Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing a try. One serving contains 959 calories, 25g of protein, and 42g of fat. This recipe serves 6. This recipe is typical of middl eastern cuisine. The Fourth Of July will be even more special with this recipe. Head to the store and pick up bulb fennel, garlic, naan, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.

Ingredients you will need

Bulgur

Water

Equipment you will use

Mixing Bowl

Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.

Ingredients you will need

Squash

Red Pepper

Salt And Pepper

Chili Pepper

Vegetable

Fennel

Nutmeg

Extra Virgin Olive Oil

Equipment you will use

Baking Sheet

In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.

Ingredients you will need

Pomegranate Seeds

Salt And Pepper

Whole Garlic Cloves

Lemon Juice

Parsley

Bulgur

Onion

Water

Extra Virgin Olive Oil

Mint

Equipment you will use

Mixing Bowl

Whisk

In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Garlic

Tahini

Yogurt

Clove

Cumin

Water

Equipment you will use

Whisk

Bowl

Pour into a container and refrigerate.

Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.

Ingredients you will need

Vegetable

To serve, heat a griddle pan and douse with a splash of water.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.

Ingredients you will need

Vegetable

Lettuce