Peppers Charred In The Embers With Wasabi Vinaigrette

By á-170456

Ingredients

• 2 tablespoons seasoned rice vinegar
• 2 tablespoons oriental sesame oil
• 2 tablespoons water
• 1 green onion minced
• 2 teaspoons wasabi paste see * Note (horseradish paste)
• 1 garlic clove minced
• 1/2 teaspoon salt
• 2 large red bell peppers
• 2 large yellow or orange bell peppers
• 2 yellow Hungarian peppers (also called Hungarian wax chiles or banana chiles)
• Toasted sesame seeds

Details

Servings 4

Preparation

Step 1

* Note: Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.

Combine first 7 ingredients in small bowl; whisk to blend well. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

Remove grill rack from barbecue. Prepare barbecue (medium-high heat). Rake coals into even layer. Allow coals to burn until just beginning to turn ash-gray.

Place peppers directly on coals. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes. Transfer peppers to bowl; cover with plastic wrap. Cool peppers to room temperature. Peel and seed peppers, then cut into 2- by 1-inch pieces.

Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.

This recipe yields 4 to 6 servings.