Peppers Charred in the Embers with Wasabi Vinaigrette

• 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

1. Combine first 7 ingredients in small bowl; whisk to blend well.
2. (Vinaigrette can be prepared 1 day ahead.
3. Cover and refrigerate.
4. Bring to room temperature and rewhisk before using.)
5. Remove grill rack from barbecue.
6. Prepare barbecue (medium-high heat).
7. Rake coals into even layer.
8. Allow coals to burn until just beginning to turn ash-gray.
9. Place peppers directly on coals.
10. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes.
11. Transfer peppers to bowl; cover with plastic wrap.
12. Cool peppers to room temperature.
13. Peel and seed peppers, then cut into 2x1-inch pieces.
14. Arrange peppers on platter.
15. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
16. *Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.

rice vinegar, sesame oil, water, green onion, wasabi paste, garlic, salt, red bell peppers, orange bell peppers, yellow hungarian peppers, sesame seeds

Taken from www.epicurious.com/recipes/food/views/peppers-charred-in-the-embers-with-wasabi-vinaigrette-108311 (may not work)