Millefeuille Of Tabbouleh And Grilled Vegetables Soaked cracked wheat mixed with tomato, spring onions, herbs and spices and served with couple of grilled vegeables This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 15 Jun 2014 in Recipes Course New Update Main Ingredients Brinjals, Cracked wheat Cuisine Fusion Course Snacks and Starters Prep Time 41-50 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Millefeuille Of Tabbouleh And Grilled Vegetables 3 tablespoons Brinjals soaked 1 long Cracked wheat sliced lengthwise 1 long Green zucchini sliced lengthwise 1 long Yellow zucchini sliced lengthwise 1 1/2 tablespoons Herb oil 1 small Tomato chopped 2 Spring onions 1/2 cup Fresh parsley roughly chopped 1/2 tablespoon Fresh mint leaves chopped to taste Salt 4-5 Black peppercorns crushed 1 tablespoon Lemon juice 5 teaspoon Extra virgin olive oil Method Heat a grill pan, add herb oil and place the eggplant, green zucchini and yellow zucchini pieces on it. Sprinkle a little salt and grill. Take the burghul in a bowl. Add tomato, spring onions, parsley, fresh mint leaves, salt, black peppercorns, lemon juice, extra virgin oil and mix well. Chill in the refrigerator. Place most of the grilled vegetables on the serving plate. Place a stainless steel cylindrical mould over them and tightly pack it with the burghul mixture. Gently remove the cylinder. Arrange a couple of grilled vegetable over, drizzle a little herb oil around. Serve immediately. #Black peppercorns #Brinjals #Cracked wheat #Fresh mint leaves #Fresh parsley #Green zucchini #Tomato #Yellow zucchini Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article