Active Time

　　20 min

　　Total Time

　　45 min

　　

Ingredients

Makes 4 servings.

　　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

　　

Step 1

Preheat broiler.

　　

Step 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.

　　

Step 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.

　　

Step 4

Add salt and pepper to taste and toss.

　　

Step 5

Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

　　

Nutrition Per Serving

Each serving about 39 calories and less than 1 gram fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　Dressed peppers can be made 3 days ahead and chilled, covered.