Roasted Pepper Salad

Recipe Ingredients

8		Assorted bell peppers
		= (preferably red/ yellow/ and orange)
1 tablespoon	15ml	Balsamic vinegar - plus
1 teaspoon	5ml	Balsamic vinegar
1 tablespoon	15ml	Chopped fresh thyme - plus
1 teaspoon	5ml	Chopped fresh thyme
2 tablespoons	30ml	Drained bottled capers - coarsely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Arugula - (abt 1/2 lb) - stems discarded

Recipe Instructions

Lay peppers on their sides on racks of gas burners and turn flames on moderately-high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in re-sealable plastic bags to steam.

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 10 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

This recipe yields 10 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B65) - from the TV FOOD NETWORK

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