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Tabbouleh With Grilled Vegetables Recipe

Nutrition per serving    (USDA % daily values)
CAL
176
FAT
26%
CHOL
0%
SOD
16%

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Ingredients for 8 servings

1/2 cup chopped fresh mint

3 tablespoons extra-virgin olive oil, divided

2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs

1/2 cup chopped fresh parsley

2 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds

3/4 teaspoon salt, divided

1 cup boiling water

1 cup bulgur

3 large portobello mushroom caps, wiped clean

2 cups cherry tomatoes

1/4 cup chopped walnuts

Freshly ground pepper to taste

3 tablespoons lemon juice

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