Roasted-Pepper Salad

Roasted-Pepper Salad
Roasted-Pepper Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    assorted bell peppers (preferably red, yellow and orange)

  • 2

    teaspoons balsamic vinegar

  • 2

    teaspoons chopped fresh thyme

  • 1

    tablespoon drained bottled capers coarsely chopped

  • 1

    bunch arugula - (abt 1/4 lb) tough stems discarded

Directions

Preheat broiler. Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers. Add salt and pepper, to taste, and toss. Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled. This recipe yields 4 servings.

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