Fire Roasted Taboulli

• From: California Olive Board

Ingredients

• 1 Tbs olive oil

• 1 tsp minced garlic

• 12 oz yellow and red bell peppers, cored and quartered

• 2 medium zucchini, halved lengthwise

• 3 cups cooked bulgur

• 1 cup olives, halved

• 1/2 cup toasted sliced almonds

• 1/2 cup chopped parsley

• 1 1/2 Tbs lemon juice

• kosher salt and ground black pepper to taste

Roasted vegetables give this tabouli some flavor punch while the bulgur wheat adds a slightly nutty taste.

Directions

• Combine olive oil and garlic in a large bowl. Toss peppers and zucchini in garlic oil and place on a preheated (medium-high) grill. Cook peppers for 4-6 minutes per side and zucchini for 3-4 minute on each side, then transfer to a clean cutting board.
• Remove charred skins from peppers, dice and return to mixing bowl. Remove butt ends from zucchini and discard. Dice zucchini and add to peppers. Mix in bulgur, olives, almonds, parsley and lemon juice. Season to taste with salt and pepper. Serve warm or room temperature.