Introduction: Ratatouille &Tabouleh
Nutty and chewy Tabouleh is a delightful cracked wheat salad mixed with Mediterranean grilled vegetables blending together old and new flavours.
Nutty and chewy Tabouleh is a delightful cracked wheat salad mixed with Mediterranean grilled vegetables blending together old and new flavours. - Marisa RServes 8
Grilled Vegetables Prep:
2 peppers; green, red or yellow or pablano peppers, washed
1 eggplant, washed, top stem cut off, sliced 1/2" thick, lengthwise strips
1 zucchini, washed, sliced 1/2" lengthwise strips
1 bunch asparagus, woody ends snapped off, washed
1 clove garlic, minced
3tablespoons parsley, chopped
1/2teaspoon coriander seeds, crushed
3tablespoons white balsamic vinegar
1/2 teaspoon salt or more to taste
1/2 red chili pepper or more to taste
On a hot grill or BBQ scorch the skin of the peppers all around until blackened. Remove to slightly cool to the touch. Scrape off peel with your hands or a knife. Seed and cut into desired serving sizes. Meanwhile grill slices of remaining vegetables turning to cook.
*They have no extra oil so they will slightly dehydrate but, you will be adding the dressing later, so no worries.* When softened remove to a platter to cool to the touch. Cut into desired servings.
In a small heated skillet, toast the coriander seeds. Toss to evenly distribute heat. Remove to cool. Crush in a mortar & pestle or place in a baggy and smash with a meat pounder/hammer or bottom of an empty wine bottle.
Dressing: Whisk, oil, vinegar, salt, garlic, parsley, chili and coriander.
Pour over vegetables and toss to coat. This can be done the day before and refrigerated. Then brought to room temperature to serve.
Step 3: Tabouleh
1cup fine cracked wheat kernels
1/2teaspoon each salt & pepper
3tablespoons each chopped parsley and mint
1/4cup chopped cherry tomatoes
1/4cup unpeeled English cucumber
1/2 lemon, zested and juiced
1/4 of a red onion, finely diced
Soak the cracked wheat in water for 1/2hr - 1hr. Depending on how you like the chewy factor.
Drain any remaining water.
Toss in vegetables, herbs and coat with oil, lemon juice, zest and salt.
Mix it up well to blend flavours. Set aside. This can be made up to 2 days in advance.
Option: add a sprinkling of shaved parmesan for garnish
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