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
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
