Roasted Pepper Salad

4 assorted bell peppers (preferably red, yellow, and orange)

 

2 tsp. balsamic vinegar

2 tsp. chopped fresh thyme

1 T. drained bottled capers, coarsely chopped

1 bunch arugula (1/4 lb), tough stems discarded

 

Preheat broiler. 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. 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 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.