1mediumyellow squashsliced lengthwise 1/4 inch thick
a littleolive oilfor grilling the zucchini and squash
salt to taste
3/4cupfrozen shelled edamamethawed
1/4cupfresh mint leaveschopped
1/2cupfresh parsleychopped
1cupfresh spinach leaveschopped
3green onionsthinly sliced
3mediumtomatoesdiced
2clovesgarlicfinely minced
1/4cupolive oildivided
juice of one lemon
Instructions
Place bulgur in a large bowl and cover with the water; allow the bulgur to soak for one hour.
While bulgur is soaking, brush the zucchini and yellow squash with a light coating of olive oil. Sprinkle with salt and grill for 3-5 minutes, flip and cook for 3-5 minutes on the other side or until the zucchini and squash are soft and marked by the grill. Remove from the heat to allow the zucchini and squash to cool completely and then chop them coarsely.
Drain the soaked bulgur and place it in a large bowl. Add the chopped, grilled zucchini, squash, edamame, mint, parsley, spinach, green onions, tomatoes, garlic, olive oil and lemon juice. Stir to combine and enjoy!
Notes
Each serving: 318 calories, 109 calories from fat, 12.1g total fat, 1.6g saturated fat, 0mg cholesterol, 32.7 mg sodium, 46.8g carbohydrates, 12.6g dietary fiber, 11.9g protein.