I’m more of a pepper and squash type of girl so I got peppers in all the colors and some assorted squash. This time root vegetables were not invited to the party.
Also decided to toss some fennel and red onions to roast in a separate bowl with carrots. The carrots were sparingly used in my recipe because I am not the biggest fan of their texture.
Going to roast both of these together in the same ovens and tend to them one after another.
Also made some tabbouleh from a recipe online because my husband loves it and was wanting some Mediterranean food. He is a big fan of tabbouleh and frequently makes it on his own so this time I decided to give it a shot. I got my recipe from Cookie + Kate’s food blog. (http://www.cookieandkate.com/best-tabbouleh-recipe/)
After reading all the great reviews about the Mediterranean salad, I decided this was the recipe I was going to follow. The thing I like about this recipe is that everything is in a right balance. I’m not the biggest fan of bulgur wheat so I used a bulgur wheat with red quinoa blend from H-E-B instead and boiled it in chicken stock. I cheated using the low sodium chicken stock because I’m not that experience of a cook when it comes to adding salt and pepper. I always am a bit stingy about salt so I let the broth do the seasoning.
This is the ingredient list from their website:
- 1/2 cup of bulgur (I used quinoa bulgur mix)
- 1 diced small to medium cucumber
- 1 diced large tomato (greenhouse or beefsteak)
- 1 teaspoon of sea salt
- 3 medium bunches of curley Italian parsley
- 1/3 cup of fresh mint
- 1/3 cup of thinly sliced green onion
- 1/3 cup of extra virgin olive oil
- 3 tablespoons of lemon juice
- 1 minced garlic clove
This is my version of the recipe
1. Rinse the quinoa bulgur grains and cook them in chicken broth until they are fluffy according to package directions. Run them through a colander while they cool to drain out all the water.
2. Mix diced cucumber and tomato in a medium bowl with 1/2 teaspoon of salt. Mix with your hands and let it sit for a minimum of 10 minutes.
3. Prepare the parsley by chopping off the thick stems and then finely chop it into small leaves. Do this in small batches for uniformity.
4. Chop the mint and green onion the same way.
5.
