Bulgur Salad With Lightly Roasted Vegetables

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2 cups coarse bulgur, rinsed

2 cups hot water

1 medium zucchini, cut into 1/4-inch dice

1 medium carrot, cut into 1/4-inch dice

1 small red onion, cut into 1/4-inch dice

1/2 red bell pepper, cut into 1/4-inch dice

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 tablespoon tomato paste

1/4 cup fresh lemon juice

1/2 medium cucumber—peeled, seeded and cut into 1/4-inch dice

Crushed red pepper

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