Peppers Charred In The Embers With Wasabi Vinaigrette Recipes

PEPPERS CHARRED IN THE EMBERS WITH WASABI VINAIGRETTE

Peppers Charred in the Embers with Wasabi Vinaigrette image

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.

Provided by Steven Raichlen

Yield Makes 4 to 6 servings

Number Of Ingredients 11

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

Steps:

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.
Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
*Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.

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