Pepper Caponata

Make roasted red peppers the star of this chunky relish, then add raisins, capers and arugula.
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  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 10 min
  • Yield: 4-6
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4 red bell peppers, halved and seeded

1/2 cup extra-virgin olive oil, plus more, for drizzling

Kosher salt and freshly ground black pepper

1 small onion, chopped

1/4 cup raisins

2 tablespoons drained brined capers

2 tablespoons balsamic vinegar

2 cups arugula


  1. Position an oven rack in the top third of the oven and preheat the broiler.
  2. Put the red peppers on a baking sheet. Drizzle with a little oil and rub to coat the peppers lightly; season with salt and black pepper. Broil skin-side up until blackened. Transfer to a bowl, cover and let steam until cool, at least 15 minutes. Discard the skins and cut into chunks.
  3. Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 8 minutes. Remove from the heat; add the peppers, raisins, capers and vinegar and toss to combine. Season with salt and black pepper. Toss with the arugula and serve.