Vegetable Bulgur Salad

Ingredients

• 2 cups baby spinach 
• 0.8 cup bulgur 
• 0.5 cup cherry tomatoes halved
• 1 lb eggplant italian halved lengthwise
• 1 slices cucumber english quartered
• 0.5 cup basil fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 1 small onion red chopped
• 2 tablespoons balsamic vinaigrette salad dressing 
• 1 cup water 
• 1.5 lb to 3 sized squashes yellow sliced

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Combine bulgur and boiling-hot water in a bowl and let stand, covered, 20 minutes. Fluff with a fork and season with salt and pepper. Cool slightly.
2. While bulgur stands, heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté squash and onion with salt and pepper to taste, stirring, until tender, about 5 minutes.
3. Transfer cooked vegetables with a slotted spoon to a large plate to cool.
4. Add remaining 3 tablespoons oil to skillet and heat over moderately high heat until hot but not smoking, then sauté eggplant with salt and pepper to taste (add more oil, 1 tablespoon at a time, if necessary), stirring, until golden brown and tender, about 6 minutes.
5. Transfer eggplant with slotted spoon to plate to cool.
6. Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and pepper to taste.