On a hot grill or BBQ scorch the skin of the peppers all around until blackened. Remove to slightly cool to the touch. Scrape off peel with your hands or a knife. Seed and cut into desired serving sizes.
Meanwhile grill slices of vegetables turning to cook. They have no extra oil so they will slightly dehydrate but, you will be adding the dressing later, so no worries. When softened remove to a platter to cool to the touch. Cut into desired servings.
In a small heated skillet, toast the coriander seeds. Toss to evenly distribute heat. Remove to cool. Crush in a mortar & pestle or place in a baggy and smash with a meat pounder/hammer or bottom of an empty wine bottle.
Whisk, oil, vinegar, salt, garlic, parsley, chili and coriander.
Pour over vegetables and toss to coat. This can be done the day before and refrigerated. Then brought to room temperature to serve.
Soak the cracked wheat in water for 1/2hr - 1hr. Depending on how you like the chewy factor.
Drain any remaining water. Toss in vegetables, herbs and coat with oil, lemon juice, zest and salt. Mix it up well to blend flavours. Set aside. This can be made up to 2 days in advance.
Family Style: toss both plates together and serve on a large platter or
Companies Coming: Spread Tabouleh on a large platter and decoratively place the grilled vegetables around.