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Epicurious

Peppers Charred in the Embers with Wasabi Vinaigrette

3.8

(8)

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.

Recipe information

  • Yield

    Makes 4 to 6 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.

    Step 3

    *Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.

TagsBell PepperVegetableHungarian Wax PepperChileStarterSideDinnerDairy FreeGluten FreeVegetarianVeganQuickGrillingBon Appétit
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