Roasted Zucchini, Corn and Bulgur Salad
Roasted Zucchini, Corn and Bulgur Salad with Lemon Dressing. This healthy side dish is perfect for summer, potlucks and cookouts. Vegan.
Ingredients
- 1 cup bulgur wheat
- 3 ears fresh corn, shucked and kernels removed
- 4 medium zucchini, sliced
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1 cup cherry tomatoes, halved (I love the heirloom variety from Trader Joe's)
- 1 lemon, zest and juice
- 3 tablespoons fresh mint, chopped
- 1/8 teaspoon smoked paprika
- 1/2 teaspoon salt, or more, depending on taste
- 1/2 teaspoon freshly ground black pepper
Instructions
Make the Bulgur
- Place bulgur wheat and 2 cups water in a medium size pot and bring to a boil. Reduce heat to low, cover and simmer until bulgur is tender and cooked through, about 10-15 minutes. Remove from heat and cool.
Cook the Vegetables
- Preheat the oven to 425 degrees F. Toss the corn kernels with 1/2 tablespoon olive oil and a pinch of salt and pepper, then place in a single layer on a baking sheet. Toss the sliced zucchini with remaining 1/2 tablespoon olive oil and a pinch of salt and pepper, then place in a single layer on a baking sheet. Roast until tender, 20-25 minutes.
Make the Salad
- Place the cooked bulgur, roasted zucchini and corn in a large bowl. Add in the halved cherry tomatoes, olive oil, lemon zest, juice, mint, paprika and salt and pepper. Toss well until combined, season to taste as needed.
- Serve immediately or keep at room temperature until ready to serve.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 37gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 319mgPotassium: 799mgFiber: 10gSugar: 7gVitamin A: 775IUVitamin C: 59mgCalcium: 64mgIron: 2mg