Roasted Zucchini Tabbouleh Bowl by Tanerxaydin

Ingredients

• 2 medium zucchini (zucchini), sliced 1/2-inch thick
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup prepared tabbouleh
• 1/2 cup greek yogurt
• 1/2 cup frozen peas, thawed
• 2 large eggs
• 1 tbsp chili oil (homemade or store-bought)

Instructions

1. Preheat oven to 200°C (400°F). Toss sliced zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, flipping halfway, until tender and lightly caramelized.
2. While zucchini roasts, bring a small pot of water to a rolling boil. Carefully lower eggs into the boiling water and cook for 6-7 minutes for jammy yolks. Immediately transfer to an ice bath to stop cooking, then peel.
3. Thaw frozen peas by running them under warm water or microwaving briefly.
4. To assemble, divide tabbouleh, roasted zucchini, Greek yogurt, and thawed peas between two bowls. Halve the soft-boiled eggs and add one to each bowl.
5. Drizzle each bowl with chili oil before serving.