1/2mediumcucumberpeeled and seeded, cut into 1/4 inch dices
crushed red pepper
Instructions
Preheat the oven to 400 degrees. In a large bowl, cover the bulgur with the hot water and let stand until the water has been absorbed and the bulgur is tender; about 20 minutes.
Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion and bell pepper with 2 Tbsp. of the olive oil. Season with salt and peppe3r and toss well. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.
Fluff the bulgur with a fork. Stir in the tomato paste. Fold in the roasted vegetables, lemon juice, cucumber and the remaining 2 Tbsp. of olive oil. Season with salt, black pepper and crushed red pepper. Serve at room temperature or slightly chilled.
Notes
Note: The bulgur salad can be made ahead and refrigerated overnight.