Moroccan Tomato and Pepper Salad

1 md Green bell pepper

1 md Tomato, blanched, peeled,

-seeded, and diced 1/2 md Cucumber, pared, seeded, and

-diced 1 tb Plus 1 1/2 teaspoons lemon

-juice 1 tb Water

2 ts Olive oil

1 1/2 ts Minced fresh parsley

1/2 ts Seeded and minced green

-chili pepper 1/4 ts Paprika

1/8 ts Each ground cumin and minced

-fresh garlic On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine. In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes. Makes 2 servings.