Roasted Veggie Salad with Tabbouleh
A vibrant bowl layered with lemony tabbouleh, roasted seasonal vegetables, fresh herbs, and a simple olive oil dressing. Light but filling — classic Mediterranean flavors!
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Servings:4
Ingredients
For the Roasted Vegetables
1 medium zucchini, sliced
1 cup butternut squash or sweet potato, diced
1 cup cauliflower florets
1 red bell pepper, chopped
1 small red onion, sliced
2 tbsp olive oil
Salt & black pepper
½ tsp oregano
½ tsp garlic powder
For the Tabbouleh
½ cup fine bulgur wheat
1 bunch fresh parsley, finely chopped
½ bunch mint, finely chopped
2 tomatoes, finely diced
1 small cucumber, finely diced
2–3 tbsp olive oil
Juice of 1 large lemon
Salt to taste
Optional Add-Ons
Crumbled feta cheese
Toasted pine nuts or almonds
Drizzle of tahini or Greek yogurt
Instructions
1. Prepare the bulgur
Add bulgur to a bowl.
Pour 1 cup hot water over it.
Cover and let it sit 10 minutes until fluffy.
Fluff with a fork and let it cool.
2. Make the tabbouleh
In a large bowl, mix:
Chopped parsley
Mint
Tomato
Cucumber
Fluffed bulgur
Season with lemon juice, olive oil, and salt.
Mix well and let it sit 10 minutes (flavor improves).
3. Roast the vegetables
Preheat oven to 220°C (425°F).
Place veggies on a baking tray.
Toss with olive oil, salt, pepper, oregano, and garlic powder.
Roast 20–25 minutes, until golden and tender.
4. Assemble the salad
On a plate or bowl:
Spoon a generous amount of tabbouleh.
Top with warm roasted veggies.
Add feta, nuts, or tahini if using.
Finish with a drizzle of olive oil and an extra squeeze of lemon.
Tips & Notes
Use fine bulgur for the softest tabbouleh texture.
For extra Mediterranean flavor, add chopped green onions.
Don’t overcook veggies – slight char makes it delicious.
Make it a main meal: add grilled chicken, falafel, or chickpeas.
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Keep tabbouleh and roasted veggies separate. Mix just before serving.
Q: Can I replace bulgur?
Yes — use quinoa to make it gluten-free.
Q: How do I store leftovers?
Refrigerate up to 2 days.
Nutritional Information
Calories: 320–380
Protein: 8–10g
Carbs: 45–50g
Fat: 12–16g
High in: fiber, vitamin C, antioxidants