Peppers Charred In The Embers With Wasabi Vinaigrette

Recipe Ingredients

2 tablespoons	30ml	Seasoned rice vinegar
2 tablespoons	30ml	Oriental sesame oil
2 tablespoons	30ml	Water
1		Green onion - minced
2 teaspoons	10ml	Wasabi paste - see * Note
		= (horseradish paste)
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Red bell peppers (large)
2 teaspoons	10ml	Yellow or orange bell peppers (large)
2		Yellow Hungarian peppers
		= (also called Hungarian wax chiles or
		Banana chiles)
		Toasted sesame seeds

Recipe Instructions

* 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.

Source:
Bon Appetit, July 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.