Roasted Pepper, Cucumber, And Tomato Salad

• 1 large green bell pepper
• 3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch cubes
• 1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
• 3/4 cup oil-cured black olives, pitted, quartered
• 2/3 cup chopped red onion
• 1/3 cup chopped fresh Italian parsley
• 5 tablespoons olive oil
• 3 tablespoons fresh lemon juice

1. Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD:

green bell pepper, tomatoes, hothouse cucumber, oilcured black olives, red onion, fresh italian parsley, olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-pepper-cucumber-and-tomato-salad-242144 (may not work)