Grilled Red Onions and Shishito Peppers with Peanut Sauce

From the Press Enterprise, July 15, 2015

These peppers and onions are ideal as a finger food to nibble on while the rest of the meal hits the grill.

Grilled Red Onions and Shishito Peppers with Peanut Sauce
Start to finish: 15 minutes
Servings: 6

1/2 cup smooth natural peanut butter
1/2 cup red wine vinegar
2 cloves garlic
1-inch chunk fresh ginger
1 tablespoon soy sauce
1 tablespoon sugar
Splash hot sauce
1 pound shishito peppers
2 large red onions, cut into 1/2-inch rounds
2 tablespoons sesame oil
Kosher or other coarse salt

1. Heat the grill to medium-high.

2. In a blender, combine the peanut butter, vinegar, garlic, ginger, soy sauce, sugar and hot sauce.
Puree until smooth.  Taste and adjust soy sauce, vinegar and hot sauce to desired taste. The sauce should be thin enough to drizzle easily. If not, add water 1 tablespoon at a time and blend. Set aside.

3. On a large serving platter, combine the peppers and onion slices.  Drizzle with the oil, then toss gently until evenly coated.  Try not to break apart the onion rings.

4. Arrange the peppers and onions on the grill and cook, turning often, until evenly browned and tender, 5 to 7 minutes. Return the peppers and onions to the platter.  This time, let the onion slices separate into individual rings.

5. Sprinkle the onions and peppers with salt, then drizzle with a bit of the peanut sauce.
Serve with the remaining peanut sauce on the side for dipping.

Recipe from J.M. Hirsch, Associated Press Food Editor.
Nutritional information per serving: 240 calories; 140 calories from fat (58 percent of total calories); 15 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 420 mg sodium; 18 g carbohydrate; 4 g fiber; 8 g sugar; and 7 g protein.