Grilled Green Pepper and Tomato Salad

• 4 green peppers
• 8 large ripe tomatoes
• 4 spring onions, chopped (scallions)
• 2 tablespoons olive oil
• lemon juice, the equivalent of 1 lemon
• 1 pinch ground cumin, to taste
• salt & freshly ground black pepper
• 1 tablespoon chopped parsley
• black olives, to garnish

1. Preheat the oven to 200C, 400F, gas mark 6; when the temperature has been reached, roast the peppers and tomatoes for 30 minutes until tender.
2. Skin the tomatoes and remove the seeds; remove the skins from the peppers (to loosen the skins, put the peppers in a plastic bag and seal it; after 5 minutes you can remove the skins easily with a knife); cut tomatoes and peppers into small cubes.
3. Mix the peppers, tomatoes and spring onions with the olive oil, lemon juice and cumin; season with salt and pepper.
4. Sprinkle with chopped parsley and garnish with olives.

green peppers, tomatoes, spring onions, olive oil, lemon juice, ground cumin, salt, parsley, black olives

Taken from www.food.com/recipe/grilled-green-pepper-and-tomato-salad-138116 (may not work)