![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2022\/09\/roasted-pepper-salad.jpg\")
<\/p>\nRoasted Pepper Salad<\/p>\n
<\/p>\n
4 assorted bell peppers (preferably red, yellow, and orange)<\/p>\n
<\/p>\n
2 tsp. balsamic vinegar<\/p>\n
2 tsp. chopped fresh thyme<\/p>\n
1 T. drained bottled capers, coarsely chopped<\/p>\n
1 bunch arugula (1\/4 lb), tough stems discarded<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n