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.
Makes 4 to 6 servings.
Ingredients
2 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons water
1 scallion, minced
2 teaspoons wasabi paste or powder (horseradish paste)*
1 garlic clove, minced
1/2 teaspoon salt 2 large red bell peppers
2 large yellow or orange bell peppersToasted sesame seeds
Preparation
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.