Grilled Vegetables with Chick Pea Pilaf

Grilled vegetables provide a simple addition to this hearty Chick Pea and bulgur pilaf that's ready in 30 minutes.

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Servings 4

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ingredients 16
Prep Time 30 min
Total Time 30 min

Ingredients

Pilaf

1: cup uncooked bulgur

2: cups water

1: extra-large vegetarian vegetable bouillon cube

1/4: teaspoon cumin

: Dash ground red pepper (cayenne)

1: (15-oz.) can Chick Peas or garbanzo beans, drained, rinsed

Vegetables

4: medium carrots, halved lengthwise

3: tablespoons olive oil

1/2: teaspoon salt

1/4: teaspoon cumin

1/4: teaspoon pepper

2: medium zucchini, cut lengthwise into 4 slices

2: medium yellow summer squash, cut lengthwise into 4 slices

1: yellow bell pepper, quartered lengthwise

1: large onion, cut into 1/2-inch-thick slices

4: Italian plum tomatoes, halved lengthwise

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Directions

1 In 2-quart saucepan, combine all pilaf ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until bulgur is tender and liquid is absorbed. Remove from heat; fluff with fork. Cover to keep warm.
2 Meanwhile, heat grill. Bring 1 cup water to a boil in large skillet. Reduce heat to medium. Add carrots; cover and cook 3 to 5 minutes or until crisp-tender. Drain; blot dry with paper towels.
3 In small bowl, combine oil, 1/2 teaspoon salt, 1/4 teaspoon cumin and 1/4 teaspoon pepper; mix well. Brush mixture on zucchini, summer squash, bell pepper, onion and tomatoes.
4 When ready to grill, place vegetables in grill basket or directly on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes, turning occasionally and removing vegetables from grill when tender and slightly browned. Cut vegetables into bite-sized pieces.
5 Place pilaf in center of large platter. Arrange grilled vegetables around pilaf.