Bulgur salad with lightly roasted vegetables from Food & Wine Magazine, March 2010 (page 112)

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Accompaniments: Open-face smoked-mackerel sandwiches

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aeader on May 27, 2012

    This was a light and refreshing salad and the vegetables gave it a nice crunch. However, it was a bit bland for me. I could not taste the tomato paste at all, so I may try adding more next time. I may also try adding some kind of seasoning to the bulgur as it cooks, or cooking it in vegetable broth instead of water.

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