Fire Roasted Taboulli - California Ripe Olives

Ingredients

• 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