Roasted Pepper and Rice Salad

12 oz. mixed peppers (350g)
4 oz. long grain rice (100g)
2 oz. cucumber (50g), chopped
1 - small red onion, peeled
6 - black olives, chopped
0 - finely chopped fresh parsley
1 T olive oil
1 T lemon juice
1 t dried oregano
1 - garlic clove, crushed
0 - black pepper

Put the peppers on a baking tray and grill them, turning occasionally, until the skins blister. Allow to cool slightly, then carefully remove the skins, stalks, membranes, and seeds, and chop the flesh. Put this in a mixing bowl with the olives and cucumber. Cook the rice, drain well and add to the bowl. Cut a few rings from the onion for garnish, finely chop the rest, and add to the salad. Mix the dressing ingredients (olive oil, lemon juice, oregano, and garlic), pour over the salad and toss thoroughly. Garnish with chopped parsley.

From A Vegan Taste of Greece