Grilled Zucchini Bulgur

Grilled Zucchini Bulgur

This recipe is easy, Mediterranean-inspired and perfect for summer! It takes about 30 minutes to make, and it’s sooo good. I love how all the elements work together in a symphony of summer flavor—fresh mint works so well with grilled zucchini, bulgur and vegan feta. It’s a great addition to summer cookouts, a healthy side or as a light summer meal.

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Grilled Zucchini Bulgur

1 cup bulgur

2 cups water

2 cups zucchini, thick cut, but still bite-size

¼ cup olive oil

1 cup vegan feta, crumbled

3 Tbsp fresh mint leaves

2 Tbsp lemon juice

2-3 small tomatoes, thick sliced

Salt, to taste

Black pepper, to taste

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1. Add 2 cups of water to a small saucepan. Bring to a rolling boil. Stir in the bulgur, cover with a lid and turn off the burner. Keep the bulgur covered for 15 minutes. Taste some of the bulgur to make sure that it’s soft. If not, add another 3-5 minutes and keep it covered a bit longer.

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2. When the bulgur is soft but still chewy (in a good way!), drain off the excess liquid. Dump the bulgur into a colander that the grains can’t get through, and rinse with cold water. Tap until the excess water drains out, and set aside.

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3. In a large mixing bowl, add zucchini, olive oil, a dash of salt, and black pepper (to taste). Toss the zucchini to coat it. Grill for about 10 minutes on a gas grill at 450º F, or until it is grilled to your desired level of char. I like to grill vegetables on non-stick aluminum foil, because the vegetables get some char on them without sticking to the grill. Remove from the grill and allow to cool a bit.

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4. Combine all the ingredients together (the bulgur, grilled zucchini, vegan feta, mint, lemon juice, and tomatoes). Taste and adjust seasonings , if needed (more salt or black pepper? Lemon?). Serve.

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