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Roasted Vegetable Tabbouleh

Recipes »  Side Dish  »  Vegetables

Try this Roasted Vegetable Tabbouleh recipe, or contribute your own. "Onion" and "Green" are two of the tags cooks chose for Roasted Vegetable Tabbouleh.

Yield: 1 servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Vegetables

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Servings          
Original recipe makes 1 servings
1 smCeleriac; diced
Mint
3 Plum tomatoes; seeded and
1 pnCinnamon
1 smSweet potato
1 Aubergine; diced
Parsley; finely chopped
50 gBulgar wheat
1 bnSpring onions; finely sliced
1 pnAllspice
2 Limes - zest and juice
Pitta bread to serve
1 Courgette; diced
1 Red and 1 green pepper;
1 Parsnip; diced

Roasted Vegetable Tabbouleh Preparation

Take the diced vegetables and fry them all together in a pan until golden brown. Season with salt and pepper and set aside. Rinse the bulgar wheat thoroughly 2 or 3 times and then allow to soak for about 10-15 minutes in clean water. Strain, then combine all the ingredients together and adjust the seasoning. Grill the pitta bread and cut into fingers. Spoon the tabbouleh into the centre of the plates, place the pitta around and drizzle with basil-flavoured oil. Season with ground black pepper. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

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Calories Per Serving: 282
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Tags

  1. Green
  2. Onion
  3. Parsley
  4. Potato
  5. Tomato
  6. Lime
  7. Vegetables
  8. Side Dish
  9. Fall
  10. Fresh

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