Bon Appetit/July 2003

Peppers Charred in The Embers with Wasabi Vinaigrette
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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 toasted sesame seeds



1 Combine first 7 ingredients in small bowl; whisk to blend well.
2 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.
3 Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.

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