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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Active time: 1 hr Start to finish: 1 hr 20 min Ingredients:
3/4 cup bulgur |
1 cup boiling-hot water |
1/3 cup extra-virgin olive oil |
1 1/2 lb small yellow squash, sliced 1/2 inch thick |
1 small red onion, chopped |
1 lb asian eggplant or small italian eggplant, halved lengthwise and cut crosswise into 1/2-inch-thick slices |
1/2 cup cherry tomatoes, halved |
1 english cucumber, quartered lengthwise and cut crosswise into 1/2-inch-thick slices |
2 cups baby spinach |
1/2 cup fresh basil |
2 tablespoons tomato, caper, and olive vinaigrette |
Directions:
1. Combine bulgur and boiling-hot water in a bowl and let stand, covered, 20 minutes. Fluff with a fork and season with salt and pepper. Cool slightly.
2. While bulgur stands, heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté squash and onion with salt and pepper to taste, stirring, until tender, about 5 minutes. Transfer cooked vegetables with a slotted spoon to a large plate to cool.
3. Add remaining 3 tablespoons oil to skillet and heat over moderately high heat until hot but not smoking, then sauté eggplant with salt and pepper to taste (add more oil, 1 tablespoon at a time, if necessary), stirring, until golden brown and tender, about 6 minutes. Transfer eggplant with slotted spoon to plate to cool.
4. Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and pepper to taste.
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