Italian Grilled Vegetable Bulgur Salad | Mediterranean Bowl

Rinse the bulgur thoroughly in a fine sieve. Bring twice the amount of lightly salted water to a boil (approx. 500 ml), add the bulgur, then cover and simmer over low heat for 10-12 minutes until the grains become tender and absorb the liquid. Turn off the heat and leave covered to steam for another 5 minutes, then fluff with a fork and let cool to room temperature.

Core the red bell pepper and cut into 2 cm bite-sized cubes. Wash the zucchini, cut lengthwise into quarters, then slice into finger-thick pieces. Heat a grill pan with a little olive oil, then sear the vegetables over high heat for 4-5 minutes until they get nice grill marks and char, while remaining crisp. Season lightly with salt and pepper.

Toast the pine nuts in a dry pan without any fat over low heat for 2-3 minutes until golden brown, taking care not to burn them. Set aside to cool.