Peppers Charred in the Embers with Wasabi Vinaigrette
2 tbsp    seasoned rice vinegar  
2 tbsp    sesame oil  
2 tbsp    water  
1   green onion, minced  
2 tsp    wasabi paste (horseradish paste)  
1 clove    garlic, minced  
1/2 tsp    salt  
2   red bell peppers  
2   yellow bell peppers  
2   orange bell peppers  
  toasted sesame seeds  
1 Combine the first 7 ingredients in a small bowl. Whisk to blend well (can be prepared up to a day in advance).
2 Remove grill rack from barbecue. Place peppers directly on coals. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes. Transfer peppers to a bowl, cover tightly, and cool to room temperature. Peel and seed peppers, then cut into 2 x 1 inch pieces.
3 Arrange peppers on platter. Spoon vinaigrette over. Sprinkle with sesame seeds and serve.
Servings: 6
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   112.84  
Calories From Fat (51%)   57.85  
    % Daily Value
Total Fat 7.13g   11%  
Saturated Fat 1.01g   5%  
Cholesterol 0.00mg   0%  
Sodium 203.74mg   8%  
Potassium 374.51mg   11%  
Carbohydrates 14.03g   5%  
Dietary Fiber 3.29g   13%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 10.75g      
Protein 2.39g   5%  
 Recipe Type
Side Dish, Vegetarian
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.