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Mixed Grilled Sausages with Roasted Peppers and Onions

Prep time 10 mins
Grill time 20 mins

Makes 6 to 8 servings

Sausage with roasted onions and peppers is a classic Italian combination. Add a Mexican flair by serving with flour tortillas and garnishing with fresh lime wedges.


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 Vidalia onions, sliced into 1/4-inch-thick rounds
  • 12 small fresh sausages (such as sweet Italian with fennel, chicken apple, or lamb)
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 6 basil leaves, cut into thin strips
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Garnish: lime wedges

How to Make It

  1. Grill bell peppers, uncovered, over medium-high heat, turning often, 15 to 20 minutes or until charred on all sides. Place in a paper or plastic bag; seal and let stand 5 minutes to loosen skins. Peel peppers, remove and discard seeds; core and chop into large pieces, and place in a bowl. Set aside.

  2. Grill onion, uncovered, over medium-high heat for 4 minutes on each side; remove to a platter, and cover loosely with aluminum foil to keep warm. Grill sausages, uncovered, turning occasionally, 20 to 25 minutes or until no longer pink inside. Place on a platter, and cover loosely with aluminum foil to keep warm.

  3. Toss bell peppers with olive oil, vinegar, and basil; place on a large platter. Season with sea salt and pepper. Place onion and sausages on top. Serve warm with buns or lightly grilled flour tortillas, and garnish, if desired.