Peppers Charred In The Embers With Wasabi Vinaigrette
- 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
* 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.