Recipe - Moroccan Tomato And Pepper Salad

1 md Green bell pepper
1 md Tomato, blanched, peeled,
seeded, and minced
One half md Cucumber, pared, seeded, and
minced
1 tablespoon Plus 1 One half teaspoons lemon
juice
1 tablespoon Water
2 teaspoon Olive oil
1 One half teaspoon Minced fresh parsley
One half teaspoon Seeded and minced green
chili pepper
One fourth teaspoon Paprika
1/8 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini