Mixed Grilled Sausages with Roasted Peppers and Onions
Makes 6 to 8 servings
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
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.
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.
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.
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