6 lg. green or red bell peppers or a combination of both
5 lg. tomatoes (about 2 1/2 lb. total), peeled, seeded and cut into bite-size pieces
20 pitted ripe olives
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. ground cumin
4 cloves garlic, minced or pressed
1 tbsp. chopped parsley
Lettuce leaves

Roasted Peppers: Set whole peppers in a shallow pan and place under broiler so that peppers are about 1 inch from the heat source. Broil, turning frequently with tongs, until peppers are well blistered and charred on all sides. Place in a plastic bag, close bag tightly, let peppers sweat for 15-20 minutes to loosen skins. Peel and discard skins.

Cut roasted peppers into strips 1/2 to 1 inch wide and place in a bowl. Stir in tomatoes and olives.

In a cup, combine oil, salt, pepper, cumin, garlic and parsley; blend well, then stir into pepper mixture. Cover and let stand at room temperature for about 4 hours, or refrigerate for as long as 2 days, but bring to room temperature before serving. To serve, line individual plates with lettuce leaves and mound pepper mixture on leaves.

Serves 6.