Ingredients
1
cup uncooked quick-cooking bulgur
1 1/2
teaspoons salt
2
cups boiling water
1
tablespoon olive or vegetable oil
1
cup finely sliced zucchini
1
cup finely sliced yellow summer squash
1
cup finely chopped red onion
1
cup halved grape tomatoes
1/2
cup chopped fresh Italian (flat-leaf) parsley
3
tablespoons balsamic vinegar
Preparation
In medium bowl, place bulgur and 1/2 teaspoon of the salt. Pour boiling water over bulgur; let stand 1 hour. Drain any remaining liquid from bulgur.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, yellow squash, onion, tomatoes and 1/2 teaspoon salt; cook about 6 minutes, stirring frequently, until vegetables are tender.
In large bowl, toss vegetable mixture, bulgur, parsley, vinegar and remaining 1/2 teaspoon salt.
