Peppers Charred in the Embers with Wasabi Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The peppers are roasted directly in the embers, but they can also be roasted on a grill rack with delicious results. Serve this as a starter, or pair with grilled fish. Ingredients:
2 tablespoons seasoned rice vinegar |
2 tablespoons oriental sesame oil |
2 tablespoons water |
1 green onion, minced |
2 teaspoons wasabi paste (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 |
Directions:
1. 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 2x1-inch pieces.
2. Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
3. *Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.
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