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Grilled Vegetables with Chickpea Pilaf

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  • 30 min prep time
  • 30 min total time
  • 16 ingredients
  • 4 servings
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Grilled vegetables provide a simple addition to this hearty Chickpea and bulgur pilaf that's ready in 30 minutes.

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 Chickpeas 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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
930mg
39%
Total Carbohydrate
68g
23%
Dietary Fiber
19g
76%
Protein
15g
15%
% Daily Value*:
Vitamin A
430%
430%
Vitamin C
100%
100%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 Vegetable; 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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