You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Recipe for roasted red pepper salad with balsamic vinegar

Roasted red pepper salad with balsamic vinegar.

FOOD STYLING BY SHERYL JULIAN AND DEBRA SAMUELS; photo by essdras m suarez/globe staff

Roasted red pepper salad with balsamic vinegar.

Roasted red pepper salad with balsamic vinegar

Serves 4

Sweet red peppers get even sweeter when cooked over embers in the fireplace, something like roasting them on an outdoor grill. Peel the peppers after they are cooked and mix with balsamic vinegar and golden raisins to make agrodolce flavors, the classic Italian sweet and sour mixture. Serve over arugula.

2red bell peppers
2tablespoons balsamic vinegar
¼cup golden raisins
Salt and black pepper, to taste
4cups baby arugula

Continue reading below

1. Set a wire rack on a log stand over embers. Heat for 1 minute. Place whole peppers on the rack. Cook for 3 minutes or until the peppers start to char. With a pair of metal tongs, check the peppers for grill marks. If there are no marks, leave the peppers 1 minute more. Continue to cook, rotating the peppers, for 15 minutes or until they are charred and
collapse. Transfer to a plate and leave to cool.

2. When the peppers are cool enough to handle, peel, core, and seed them. Cut them into wide strips and transfer to a bowl.

3. Add the balsamic vinegar, raisins, salt, and black pepper. Arrange the arugula on each of 4 plates and add some of the red pepper mixture to each.  Debra Samuels

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week