Roasted Pepper, Cucumber, and Tomato Salad

1 large green bell pepper
3 tomatoes or 6 plum, halved, seeded, cut into 1/2-inch cubes
1 large cucumber, peeled, 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 Italian parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice

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.

Courtesy of bonappetit.com