roasted-pepper-salad-104628.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "Herb",
        "Pepper",
        "Vegetable",
        "Appetizer",
        "Vegetarian",
        "Low Cal",
        "Lunch",
        "Arugula",
        "Bell Pepper",
        "Summer",
        "Vegan",
        "Thyme",
        "Capers",
        "Gourmet",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Roasted Pepper Salad",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-pepper-salad-104628"
}