Roasted Vegetable Tabbouleh

Ready in 1h

Try this Roasted Vegetable Tabbouleh recipe, or contribute your own.


1 sm Celeriac; diced
3 Plum tomatoes; seeded and
1 pn Cinnamon
1 sm Sweet potato
1 Aubergine; diced
Parsley; finely chopped
50 g Bulgar wheat
1 bn Spring onions; finely sliced
1 pn Allspice
2 Limes - zest and juice
Pitta bread to serve
1 Courgette; diced
1 Red and 1 green pepper;
1 Parsnip; diced

Original recipe makes 1 servings



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

Alert editor   
Calories Per Serving: 282 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Roasted Vegetable Tabbouleh. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free