Think of this recipe as summer on a sheet pan. The warm grilled vegetables and bulgur wilt the escarole just enough to soften its flavor and texture. The balsamic reduction adds a final note of sweetness. If you are in a rush, you can use purchased balsamic reduction, but making your own takes only a few minutes. It’s worth cooking up a big batch to keep on hand for drizzling on roasted or grilled vegetables, poultry, pork and fish fillets.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup balsamic vinegar
- 1 sprig fresh rosemary plus 2 tablespoons leaves
- 1 tablespoon honey
- Kernels from 4 ears sweet corn
- 8 baby bell peppers, stemmed, halved and seeded
- 1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks
- 6 scallions, trimmed and cut into 2-inch lengths
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 12 ounces feta, cut into 1/2-inch-thick slabs
- 1 cup fine bulgur
- 8 cups torn inner escarole leaves or baby spinach
Instructions
- Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
- Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
- Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
- While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
- Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
- To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 552 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 19 g |
| Cholesterol | 76 mg |
| Sodium | 1011 mg |
| Serving Size | 1 of 4 servings |
| Calories | 552 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 19 g |
| Cholesterol | 76 mg |
| Sodium | 1011 mg |
Reviews
This was excellent! Will definitely make it again ☺️
Delicious and filling! I love meatless recipes that are so satisfying! I accidentally added a yellow squash (got a bit confused as I was considering 2 recipes) and intentionally doubled the red pepper flakes, both were good moves! I will definitely make this again.
I don’t cook with bulgur or escarole but I’m going to try this with a lettuce of fresh baby lettuces and spinach, and use quinoa instead of bulgur. I have a ton of shishito peppers, zucchini, and cherry tomatoes in my garden right now and they will be great to use in this with corn and feta.
This was a great idea in theory, but needed a few tweaks. I added garlic and cherry tomatoes, and used thyme instead of Rosemary. The Feta got a bit rubbery so next time I’d just crumble it on top without cooking. The spinach used didn’t wilt enough, the texture wasn’t pleasing. The balsamic glaze was great, I loved using a different grain that was healthy and filling.