Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini – Rachael Ray

Ingredients

• 1 1/2 cups bulgur wheat
• 1 bulb fennel, trimmed and chopped
• 1 small red bell pepper, seeded and chopped
• 1 small chili pepper, finely chopped
• 1 small zucchini, seeded and chopped
• 1 small to medium butternut squash, peeled and diced in bite-size pieces
• 1/2 cup extra virgin olive oil (EVOO), plus some for drizzling
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 3 lemons, juiced, divided
• 3 cloves garlic, grated or pasted, divided
• 1 pomegranate
• 1 cup parsley leaves, packed and chopped
• 1/2 cup mint leaves, finely chopped
• 1 red onion, finely chopped
• 1/2 cup Greek-style yogurt
• 1/4 cup tahini paste
• 1/2 teaspoon ground cumin
• 6 naan or pita
• Shredded romaine
• 1/4 cup toasted pistachio nuts
• 1/4 cup toasted pine nuts
• Giardiniera (hot pickled vegetables), drained and chopped (optional garnish)