Zesty Marinated Peppers With Lemon And Sesame
|Sweet bell peppers||3 Medium (Red, Yellow And/Or Orange)|
|Grated lemon peel||1⁄2|
|Balsamic vinegar||1 Tablespoon|
|Scallions||2 , thinly sliced diagonally|
|Toasted sesame seeds||2 Teaspoon|
To blacken peppers, barbecue on grill 4-6 inches above glowing coals or on high heat of gas barbecue, turning with tongs as each side blackens and blisters.
When well blackened, about 20-25 minutes, remove to plastic bag; close or seal and let pepper steam for 10 minutes to make removing the skin easier.
Cool enough to handle.
Wipe peppers with paper towel to help remove blackened skin.
To avoid loss of flavor, do not rinse with water.
Remove cores; cut in half and remove seeds.
Cut into 1/2 inch strips.
In bowl, combine lemon peel, juice, oils, honey and salt.
Add pepper strips.
Marinate, covered, 1 hour at room temperature.
Stir in green onions and sesame seeds. (Peppers can be marinated several hours or overnight in refrigerator.)