Make roasted red peppers the star of this chunky relish, then add raisins, capers and arugula.
| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 4-6 |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| 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 |