Delightful Turkish Lunch Box: Grilled Vegetables, Herbed Yogurt, and Creamy Bulgur Pilaf

Allergens

N/A

Ingredients

• 1 large zucchini
• 1 large yellow squash
• 1 red bell pepper
• 1 green bell pepper
• 2 cups cherry tomatoes
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 1/2 cups bulgur wheat
• 3 cups vegetable broth
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper, to taste

Instructions

1. a. In a large mixing bowl, toss the zucchini, yellow squash, red bell pepper, green bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Let marinate for 15 minutes. b. Preheat a grill or grill pan to medium high heat. Grill the vegetables until tender and slightly charred, about 5 7 minutes per side. Set aside. c. In a medium saucepan, bring vegetable broth to a boil. Add bulgur wheat, reduce heat to low, cover, and cook for 12 15 minutes or until tender and absorbed. Fluff with a fork. d. In a small mixing bowl, combine parsley, dill, yogurt, garlic, lemon zest, lemon juice, salt, and pepper. Mix well. e. To assemble the lunch box, divide bulgur pilaf among 6 containers. Top with grilled vegetables and dollop herbed yogurt sauce on top.

Chef’s Insight

To enhance the flavor, marinate the vegetables in advance to allow the olive oil and spices to penetrate deeper.

Notes

This recipe is dairy-free and suitable for a standard diet. Adjust the seasoning as needed to suit your taste preferences.