Happy Sunday… almost Monday! My coworker, Erin, brought in some beauties from her parents’ garden in New Jersey the other week. I snagged a summer squash and green peppers with plans to roast and toss them in a simple bulgar salad. I figured it would be a nice light, summery dish. 🙂 Have you ever had bulgur? It’s one of my favorite go-to’s during the week because it’s cooks quickly and can be incorporated into a lot of dishes. It’s a whole wheat grain that’s cracked, pre-cooked, and full of fiber, protein, iron, and B vitamins. I tend to eat bulgur the same way I do rice — so basically, with veggies or meats. My favorite way to eat bulgar is with spinach or kale, tossed with a few seasonal vegetables. This recipe was created on a whim — I wanted to use Erin’s squash and peppers, as well as a couple of other things I needed to consume before it went bad, like my tomatoes and spinach. Let me know what you think.