Name: Fire Roasted Taboulli
Ingredients: 1 Tbsp. 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 California Ripe Olives (halved); 1/2 cup toasted sliced almonds; 1/2 cup chopped parsley; 1 1/2 tbsp. lemon juice; Kosher salt and ground black pepper to taste

Fire Roasted Taboulli

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Servings

Ingredients

1 Tbsp. 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 California Ripe Olives halved
1/2 cup toasted sliced almonds
1/2 cup chopped parsley
1 1/2 tbsp. lemon juice
Kosher salt and ground black pepper to taste

Instructions

Preparation

1 Combine olive oil and garlic in a large bowl.2 Toss peppers and zucchini in garlic oil and place on a preheated (medium-high) grill.3 Cook peppers for 4-6 minutes per side and zucchini for 3-4 minute on each side, then transfer to a clean cutting board.4 Remove charred skins from peppers, dice and return to mixing bowl.5 Remove butt ends from zucchini and discard. Dice zucchini and add to peppers.6 Mix in bulgur, California Ripe Olives, almonds, parsley and lemon juice.7 Season to taste with salt and pepper. Serve warm or room temperature.
Source: California Olive