Fire Roasted Taboulli


  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 12 ounces red and yellow bell peppers, cored and quartered
  • 2 medium zucchini, halved lengthwise
  • 3 cups cooked bulgur
  • 1 cup California Black Ripe Olives, halved
  • 1/2 cup toasted sliced almonds
  • 1/2 cup chopped parsley
  • 1 1/2 tablespoons lemon juice
  • Kosher salt and ground black pepper to taste


  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. Season to taste with salt and pepper. Serve warm or room temperature.
Nutritional Analysis Per Serving:

Calories 200, Fat 10g, Cholesterol 0mg, Sodium 180mg, Carbohydrate 26g, Protein 7g, Calories from fat 40%.