Roasted Pepper and Cuke Salad

1 small cucumber, thinly sliced
2 small bell peppers or equivalent, sliced
1 small tomato, sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon dill

1. Preheat oven to 450 degrees.
2. Toss bell pepper with olive oil and transfer to a tinfoil lined baking sheet.
3. Bake until the peppers soften and wilt, about 15 minutes.
4. Remove the peppers and allow to cool.
5. Arrange peppers, cucumber and tomato on a plate and prepare a dressing with the roasting pepper oil, lemon juice and dill.
6. Drizzle dressing over vegetables and refrigerate until chilled.

Makes 4 servings