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

Adeena Sussman
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Credit: Annabelle Breakey; Styling: Jeffrey Larsen

Recipe Summary test

40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook bulgur according to package instructions.

  • 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.

  • 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.

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

Nutrition Facts

382 calories; calories from fat 32%; protein 15g; fat 14g; saturated fat 2.4g; carbohydrates 55g; fiber 9.8g; sodium 373mg; cholesterol 5mg.