17 Ingredients
  • 1 large garlic clove
  • 1 pint grape or cherry tomatoes
  • 1/2 cup flat-leaf parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 tablespoon finely chopped rosemary
  • 1/4 teaspoon hot red-pepper flakes
  • 8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)
  • 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
  • 2 medium yellow bell peppers, quartered lengthwise
  • 1 medium zucchini, halved lengthwise
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 cups boiling-hot water
  • 1 cup medium bulgur
  • 1/4 cup pine nuts, toasted
  • 2 1/2 ounces baby arugula (4 cups)
  • 1 firm-ripe small avocado
Nutrition
559
28% daily value
4 servings
                                       
                                            high-​fiber, low-​sodium, vegan, vegetarian, dairy-​free
     

Fat

56% 36

Saturated

24% 5

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 7

Carbs

18% 54

Carbs (net)

- 40

Fiber

54% 13

Sugars

- 11

Sugars, added

- 0

Protein

29% 14

Cholesterol

- 0

Sodium

2% 53

Calcium

8% 85

Magnesium

31% 130

Potassium

40% 1891

Iron

22% 4

Zinc

31% 3

Phosphorus

73% 511

Vitamin A

11% 96

Vitamin C

231% 208

Thiamin (B1)

32% 0

Riboflavin (B2)

41% 1

Niacin (B3)

96% 15

Vitamin B6

72% 1

Folate equivalent (total)

45% 181

Folate (food)

- 181

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

5% 1

Vitamin E

37% 6

Vitamin K

139% 166
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