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Epicurious
Gourmet

Roasted Pepper Salad

2.5

(4)

Cooks' note:

Dressed peppers can be made 3 days ahead and chilled, covered.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 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 (1/4 lb), tough stems discarded

Preparation

  1. Step 1

    Preheat broiler.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Add salt and pepper to taste and toss.

    Step 5

    Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

Nutrition Per Serving

Each serving about 39 calories and less than 1 gram fat
#### Nutritional analysis provided by Gourmet
TagsSaladBell PepperVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianMake Ahead5 Ingredients or FewerBroilGourmet
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