 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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 |
Directions:
1. Preheat broiler.
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.
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.
4. Add salt and pepper to taste and toss.
5. Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.
6. Cooks' note: Dressed peppers can be made 3 days ahead and chilled, covered.
7. Each serving about 39 calories and less than 1 gram fat Nutritional analysis provided by Gourmet
|
|