PEPPERS CHARRED IN THE EMBERS WITH WASABI VINAIGRETTE

Peppers Charred in the Embers with Wasabi Vinaigrette image

Provided by Steven Raichlen

Yield Makes 4 to 6 servings

Number Of Ingredients 11

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.