Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pepper Caponata
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- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 10 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 303 mg
Make roasted red peppers the star of this chunky relish, then add raisins, capers and arugula.
- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 10 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 303 mg
Ingredients
Directions
- Position an oven rack in the top third of the oven and preheat the broiler.
- 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.
- 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.
