Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing
"Get this all-star, easy-to-follow Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing recipe from Rachael Ray..."
INGREDIENTS
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1 1/2 cups bulgur wheat
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1 bulb fennel, trimmed and chopped
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1 small red bell pepper, seeded and chopped
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1 small chile pepper, finely chopped
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1 small zucchini, seeded and chopped
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1 small to medium butternut squash, peeled and diced in bite-size pieces
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1/2 cup EVOO, plus some for drizzling
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Salt and freshly ground black pepper
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Freshly grated nutmeg
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3 lemons, juiced
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3 cloves garlic, grated or pasted
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1 pomegranate
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1 packed cup fresh parsley leaves, chopped
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1/2 cup fresh mint leaves, finely chopped
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1 red onion, finely chopped
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1/2 cup Greek yogurt
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1/4 cup tahini paste
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1/2 teaspoon ground cumin
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6 naan or pita
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Shredded romaine
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1/4 cup toasted pistachio nuts
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1/4 cup toasted pine nuts
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Giardiniera (hot pickled vegetables), drained and chopped, optional garnish
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