Bulgur Salad with Lightly Roasted Vegetables

• 2 c. coarse bulgur
• 2 c. hot water
• 1 medium zucchini
• 1 medium carrot
• 1 small red onion
• 1/2 red bell pepper
• 1/4 c. extra-virgin olive oil
• salt
• Freshly ground black pepper
• 1 tbsp. tomato paste
• 1/4 c. fresh lemon juice
• 1/2 medium cucumber
• crushed red pepper

1. Preheat the oven to 400 degrees F. In a large bowl, cover the bulgur with the hot water.
2. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 minutes.
3. Meanwhile, on a large rimmed baking sheet, drizzle the zucchini, carrot, onion, and bell pepper with 2 tablespoons of the olive oil.
4. Season with salt and pepper and toss well.
5. Roast for about 15 minutes, until the vegetables are slightly softened; let cool.
6. Fluff the bulgur with a fork.
7. Stir in the tomato paste.
8. Fold in the roasted vegetables, lemon juice, cucumber, and the remaining 2 tablespoons of olive oil.
9. Season with salt, black pepper, and crushed red pepper.
10. Serve at room temperature or slightly chilled.

coarse bulgur, water, zucchini, carrot, red onion, red bell pepper, extravirgin olive oil, salt, freshly ground black pepper, tomato paste, lemon juice, cucumber, red pepper

Taken from www.delish.com/recipefinder/bulgur-salad-lightly-roasted-vegetables-recipe (may not work)