Roasted Peperonata

• 5 large bell peppers (preferably 3 red, 1 orange, and 1 green)
• 3 tablespoons golden raisins
• 2 tablespoons extra-virgin olive oilolive-oil
• 2 large garlic cloves, pressedgarlic
• 1 1/2 tablespoons drained capers
• 1 tablespoon white wine vinegarwhite-wine-vinegar
• 1 teaspoon chopped fresh thymethyme
• 1/2 teaspoon smoked paprikasmoked-paprika
• 2 pinches of cayenne pepper coarse kosher saltsalt
• Ingredient info: Smoked paprika is available in the spice section of most super markets.

1. 01Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

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