Move over, meat. Fresh vegetables are the healthier centerpiece for your next barbecue.
4 of 4 | Bulgur With Marinated Heirloom Tomatoes
4 cups water
2 cups bulgur
1∕2 cup extra virgin olive oil
1 teaspoon grated lemon zest
1∕4 cup fresh lemon juice (2 lemons)
1 teaspoon kosher salt
1∕4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lb heirloom tomatoes, cut into 1∕2-inch pieces
1∕2 cup thinly sliced basil
1∕4 cup crumbled goat cheese
1. Bring water to a boil in a medium saucepan. Add bulgur. Remove from heat, cover and let stand 20 minutes Or until bulgur is tender and most of water is absorbed. Drain.
2. Combine oil, lemon zest, lemon Juice, salt, pepper and garlic in a Large serving bowl, stirring with a whisk. Add tomatoes; toss to combine. Let stand 15 minutes. Add drained bulgur; toss to combine. Garnish with basil and cheese.
Serves 8. PER SERVING: 265 CALORIES, 15 G FAT (2.5 G SATURATED FAT), 5 G PROTEIN, 29 G CARBOHYDRATES, 7 G FIBER, 270 MG SODIUM