Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Total Time
40 Mins
Yield
Serves 4

This healthy, hearty dinner makes the most of the season's produce. Cut vegetables as you cook to get dinner on the table quickly.

How to Make It

Step 1

Cook bulgur according to package instructions.

Step 2

Heat extra-virgin olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until translucent but not browned, 6 to 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes. Stir in broth, chickpeas, corn, bell peppers, salt, and pepper and bring to a boil. Boil 2 minutes to reduce by about a third.

Step 3

Reduce heat, add zucchini and yellow squash, and simmer, stirring occasionally, until zucchini and squash are tender but not mushy, about 10 minutes. Add lemon juice and 1/4 cup basil.

Step 4

Divide bulgur among 4 bowls, top with vegetables, sprinkle with remaining 1/4 cup basil, and drizzle with olive oil.

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