This roasted summer zucchini and bulgur salad tastes just like summer! I love roasting vegetables. If you don’t think you love zucchini, try it this way. Roasting is king when it comes to preparing most vegetables (and fruits!) Drizzle on some olive oil, throw in a single layer on a baking sheet and cook until perfectly tender and slightly caramelized. I could eat an entire tray all be myself. Roasted zucchini paired with the bulgur wheat, fresh peas and cucumber and lemony herby dressing it’s going to be your new favourite summer salad!
How to make this Roasted Zucchini Salad
For the fuller salad, I always love to add grains to the salad. Some grains — barley, wheat berry, farro and bulgur — are downright chewy. Even when they’re completely cooked, they don’t get soft, keeping a pleasant meaty texture. You can definitelly use one of these grains mentioned above for this salad. It gives a lovely texture and also very easy to cook.
The whole-wheat bulgur, which boasts a nice amount of fiber and very little fat. You can substitute any grain your family loves, but the grains of bulgur, provide a nice base for this throw-together salad—satisfying on its own, and perfect alongside a cup of soup or a hunk of crusty bread.
The dressing is nothing more than good quality olive oil, lemon juice and garlic. With fresh mint , parsley and basil thrown in for good measure. Toss that all together and you’ve got the perfect, produce-rich salad to take with you anywhere you are headed this time of year. It works for potlucks, vacations, cookouts, you name it.
For this salad I love to chop fresh cucumber and boil some of the fresh peas. The salad is super green and full of nutrition.
Check out more recipes:
Roasted Zucchini Bulgur Salad
Ingredients
- 1 medium zucchini
- 1 cup fresh peas
- 2 small cucumber
- 1 cup bulgur wheat
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp oregano
Dressing
- 3 tbsp olive oil
- ½ lemon juice
- 1 handful fresh basil
- 1 handful fresh parsley
- 1 handful fresh mint
- 2 cloves garlic
- ½ tsp salt
- ½ tsp oregano
Instructions
- Cut the zucchini in circles and add to the baking sheet. Drizzle with olive oil, oregano and salt and bake in the 200C Oven for about 25 minutes.
- Meanwhile cook the bulgur wheat. Use the instruction on the package or use water to bulgur ratio 1,5:1.
- Mix the dressing ingredients, add cooked bulgur wheat, chopped cucumber, fresh peas and baked zucchini.
- Mix well, taste it and enjoy!
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