Smoky Grilled Vegetable Tabbouleh Wraps

1.Prepare the Bulgur: Place the fine bulgur in a heatproof bowl. Pour the 1/2 cup of boiling water over the bulgur, stir once, and cover tightly. Let it stand for 15 minutes until the water is absorbed. Fluff with a fork and set aside.

2.Prepare the Vegetables for Grilling: Preheat your grill or grill pan to medium-high heat. Toss the zucchini strips, bell pepper quarters, and eggplant rounds with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

3.Grill the Vegetables: Place the seasoned vegetables on the hot grill. Grill the bell peppers for 6-8 minutes, turning occasionally, until slightly softened and charred. Grill the zucchini and eggplant for 3-4 minutes per side until tender and marked with smoky char lines. Remove all vegetables and let them cool slightly.

4.Chop the Grilled Vegetables: Once cool enough to handle, roughly chop the grilled vegetables into small, bite-sized pieces.

5.Assemble the Tabbouleh: In a large bowl, combine the fluffed bulgur, chopped parsley, mint, diced tomatoes, and diced red onion. Pour the lemon juice and 1/4 cup of extra virgin olive oil over the mixture. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

6.Combine and Season: Gently fold the chopped grilled vegetables into the tabbouleh mixture. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.

7.Warm the Pita: Lightly warm the pita breads on the grill for 30 seconds per side, or in a dry pan, until pliable.

8.Assemble the Wraps: Lay a warm pita flat. If using, spread 1 tablespoon of hummus down the center. Spoon a generous amount of the grilled vegetable tabbouleh mixture onto the pita. Roll the pita tightly, tucking in the sides, and serve immediately.