Vegetable Bulgur Salad

Ingredients

• 3/4 cup bulgur
• 1 cup boiling-hot water
• 1/3 cup extra-virgin olive oil
• 1 1/2 lb small yellow squash, sliced 1/2 inch thick
• 1 small red onion, chopped
• 1 lb Asian eggplant or small Italian eggplant, halved lengthwise and cut crosswise into 1/2-inch-thick slices
• 1/2 cup cherry tomatoes, halved
• 1 English cucumber, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
• 2 cups baby spinach
• 1/2 cup fresh basil
• 2 tablespoons tomato, caper, and olive vinaigrette

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