Charred Veggies & Bulgar With a Roasted Red Pepper Garlic Dressing

by Zarina
Charred Veggies & Bulgar With a Roasted Red Pepper Garlic Dressing

I do love a warm grilled veggie salad… Bulgar wheat goes so beautifully in salads. Do you have a  pack lurking at the back of your cupboard?… I have heard these loads in the past week!

This was a total fridge clear out… I had asparagus tips, peppers, and courgettes on their last legs, and after charring them on the grill, they beautifully came back to life.   What really brings this salad together is the roasted red pepper dressing, though… I mixed some dressing in the bulgar and served more dressing on the side to drizzle on top. 

The dressing base was some roasted red peppers from a jar as I used up all the fresh ones I had in the salad.  Added to that some piccolo peppers which were about to expire and blitzed it up with shallots, garlic, fresh parsley, some yuzu mustard from The Wasabi Company, sherry vinegar, EVOO, and chilli flakes for a kick of spice.  What a fab way to jazz up the sad-looking veg in your fridge with some simple pantry ingredients.

Charred Veggies & Bulgar With a Roasted Red Pepper Garlic Dressing

Charred Veggies & Bulgar With a Roasted Red Pepper Garlic Dressing

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Olive oil
  • 150g Asparagus tips
  • 3 Peppers, mixed colours, deseeded and quartered
  • 2 Courgettes ribboned
  • 1 Red onion sliced into thick rounds
  • 1 Small bag mix baby leaf lettuce
  • 60g Bulgar wheat cooked according to packet instructions
  • 2 Cloves Garlic
  • Salt
  • Pepper
  • 3 Roasted red peppers from a jar
  • 4 Piccolo peppers from a jar and 2-3 tbsp brine liquid
  • 1 Garlic clove
  • 2 Echelon shallots
  • 1 tsp Yuzu mustard
  • 2 tbsp Sherry vinegar
  • 150ml Olive oil
  • A small handful of parsley
  • Salt
  • Pepper
  • Chilli Flakes


  1. Heat the BBQ grill or grill pan.
  2. Drizzle the asparagus, onion, and courgettes with oil and grill the veg until cooked and nicely charred 
  3. Slice the garlic cloves very thin, heat a pan on medium heat with a little oil, and lightly fry the garlic slivers until crisp, set aside on kitchen paper.
  4. Blitz all the dressing ingredients in the food processor and set aside, taste, and adjust seasonings as desired
  5. Mix a few glugs of dressing with the cooked bulgar, taste, and season more if needed
  6. Arrange the mixed leaves on your serving dish, dot with some bulgar, then add the  charred veggies and the rest of the bulgar, finish with the crisp garlic slivers and serve with the remaining dressing on the side
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