- 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
- 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.