Roasted Pepper Salad

1. 1

   Preheat broiler.

2. 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.

3. 3

   Transfer to a bowl and let stand, covered, until cool enough to handle.

4. 4

   Peel peppers over bowl (to catch any liquid) and discard stems and seeds.

5. 5

   Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers.

6. 6

   Add salt and pepper to taste and toss.

7. 7

   Divide arugula among 4 plates.

8. 8

   Top with peppers and drizzle with any remaining dressing.

9. 9

   Serve at room temperature or chilled.

No nutritional information available.

No additional tips available.