Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Seasoned rice vinegar

  2. 2 tablespoons 30ml Oriental sesame oil

  3. 2 tablespoons 30ml Water

  4. 1 Green onion - minced

  5. 2 teaspoons 10ml Wasabi paste - seeNote

  6. 1 Garlic clove - minced

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 2 teaspoons 10ml Red bell peppers (large)

  9. 2 teaspoons 10ml Yellow or orange bell peppers (large)

  10. 2 Yellow Hungarian peppers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets. 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 2- by 1-inch pieces. Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve. This recipe yields 4 to 6 servings.


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