Name: Roasted Pepper, Cucumber, and Tomato Salad
Yield: 6 to 8 Servings
Ingredients: 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

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