Bulgar Salad w Vegetables Serves 8

Combine bulgar and boiling hot water in bowl, and let stand, covered, 20 min. Fluff w fork and season w s&p. Cool slightly. While bulgar stands, heat 1T oil in 12 inch nonstick skillet over moderately high heat until hot but not smoking, then sauté squash and onion ws&p, stirring, until tender, about 5 min. Transfer w slotted spoon to large plate. Add remaining 3T oil to skillet and heat, then sauté eggplant w s&p (add more oil, 1T at a time, if necessary), stirring until golden brown and tender, about 6 min. Transfer to plate. Gently toss vegetables w bulgar, tomatoes, cucumber, spinach, basil, vinaigrette.

Bulgar Wheat 0.75c
Water 1c
Olive Oil 0.25c
Squash 1.5c small yellow sliced .5 inch thick
Onion 1 small red sliced
Eggplant 1 halved lengthwise cut into .5 inch slices
Spinach 2c baby spinach
Basil 0.5c fresh
Vinaigrette 2T
Tomatoes, Cherry 0.5c, halved
Cucumber 1 English, quartered lengthwise & sliced .5 inch