Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
40 min
20 min
20 min
4 servings



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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Lighter Asian Noodle Salad

Recipe courtesy of Ree Drummond

Chickpea Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Roasted Sweet Pepper Salad

Recipe courtesy of Pilar Sanchez

Roasted Red Pepper Salad

Recipe courtesy of Todd English

Roasted Red Pepper Salad

Recipe courtesy of Michele Urvater

Roasted-Pepper Pasta Salad

Recipe courtesy of Food Network Kitchen

Roasted Red Pepper Salad

Recipe courtesy of Amy Finley

Romaine, Red Onion and Orange Salad

Recipe courtesy of

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories