Roasted-Tomato Tabbouleh PT90M https://img3.recipesrun.com/201907/2019/0903/0a/1/673219/300x200x50.jpg 4 servings Ingredients: 1 1/2 tsp. Coarse salt Freshly ground pepper Lemon juice 2 Scallions, white and pale-green parts only, thinly sliced 2 tbsp. Sherry vinegar 4 Plum tomatoes 1 cup Loosely packed fresh mint leaves, finely chopped 1 cup Boiling water 1 tbsp. Extra virgin olive oil 1 clove Garlic, minced 1 cup Loosely packed fresh flat-leaf parsley leaves, coarsely chopped, 1 cup Loosely packed fresh basil leaves, finely chopped 1 cup Bulgur wheat
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Roasted-Tomato Tabbouleh

By lihui

4 Person
90 Minutes
0 Calories
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. Tabbouleh with roasted tomatoes. Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs add much-needed flavor. It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.

Ingredients

  • 1 1/2 tsp. Coarse salt

  • Freshly ground pepper

  • Lemon juice

  • 2 Scallions, white and pale-green parts only, thinly sliced

  • 2 tbsp. Sherry vinegar

  • 4 Plum tomatoes

  • 1 cup Loosely packed fresh mint leaves, finely chopped

  • 1 cup Boiling water

  • 1 tbsp. Extra virgin olive oil

  • 1 clove Garlic, minced

  • 1 cup Loosely packed fresh flat-leaf parsley leaves, coarsely chopped,

  • 1 cup Loosely packed fresh basil leaves, finely chopped

  • 1 cup Bulgur wheat

Method

  • 01
    Preheat oven to 425 degrees F. Place bulgur in a heatproof bowl, add boiling water and stir. Cover tightly, and refrigerate until liquid has been absorbed about 1 hour.
  • 02
    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.
  • 03
    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.

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    Roasted-Tomato Tabbouleh

    4.3

    ( By lihui )

    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. Tabbouleh with roasted tomatoes. Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs add much-needed flavor. It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 70 Mins
    • Cook Time 20 Mins
    • Total Time 90 Mins
    02 Ingredients
    1 1/2 tsp. Coarse salt
    Freshly ground pepper
    Lemon juice
    2 Scallions, white and pale-green parts only, thinly sliced
    2 tbsp. Sherry vinegar
    4 Plum tomatoes
    1 cup Loosely packed fresh mint leaves, finely chopped
    1 cup Boiling water
    1 tbsp. Extra virgin olive oil
    1 clove Garlic, minced
    1 cup Loosely packed fresh flat-leaf parsley leaves, coarsely chopped,
    1 cup Loosely packed fresh basil leaves, finely chopped
    1 cup Bulgur wheat
    03 Method
    Step 1
    Preheat oven to 425 degrees F. Place bulgur in a heatproof bowl, add boiling water and stir. Cover tightly, and refrigerate until liquid has been absorbed about 1 hour.
    Step 2
    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.
    Step 3
    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.
    04 Author
    lihui lihui
    8 Recipes

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