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Moroccan Tomato And Pepper Salad

2 Servings
1 md green bell pepper
1 md tomato,blanched, peeled,
-seeded,a,nd diced
1/2 md cucumber,pared, seeded, and
1 T plus 1 1/2 teaspoons lemon
1 T water
2 t olive oil
1 1/2 t fresh parsley,Minced
1/2 t seeded and green,Minced
-chili peppe,r
1/4 t paprika
1/8 t each cumin and minced,Ground
- 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.

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