Cracked Wheat Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * *
			1 cup medium-grind bulgur 2 1/2 cups boiling water Salt and freshly ground black pepper 1/2 red bell pepper 1/2 yellow bell pepper 1 zucchini, halved lengthwise 4 stalks asparagus, trimmed 1/2 pint cherry tomatoes 2 jalapeno peppers, grilled, peeled, and chopped with seeds Canola oil 1/2 cup freshly chopped flat-leaf parsley 1 teaspoon finely grated lemon zest 3 lemons, juiced 1/2 cup extra-virgin olive oil
			Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it. Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper. Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total. Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving.