Roasted-Tomato Tabbouleh
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option.
Ingredients
1 cup bulgur wheat
1 cup boiling water
1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish
1 cup loosely packed fresh mint leaves, finely chopped, plus whole leaves for garnish
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
4 plum tomatoes (10 ounces total), cut into wedges
1 garlic clove, minced
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 scallions, white and pale-green parts only, thinly sliced
Juice of 1 lemon
1 1/2 teaspoons coarse salt
Freshly ground pepper, to taste
Directions
- Preheat oven to 425. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed about 1 hour.
- Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften about 12 minutes. Let cool.
- Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.
