Skip to main content
Recipes

Peppers Charred in the Embers with Wasabi Vinaigrette

By Steven RaichlenPhotography by Mark Thomas
Image may contain Plant Bowl Food and Hot Dog

Recipe information

  • Yield

    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

Need to make a substitution?

Preparation

  1. Step 1

    Combine first 7 ingredients in small bowl; whisk to blend well. DO AHEAD Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

    Step 2

    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 3

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

Explore Bon AppétitSaladAsianBell PepperVegetableSummerEasySideStarterSnackDairy-FreeGluten-FreeVeganVegetarianGrillingDinner