| |
| |
| 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. |
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|