3 fresh grinder rolls
1 lb. pkg of sweet Italian sausage (6 sausages / lb.)
2 lg onions, peeled and halved
1 lg bell pepper, seeded and quartered (red, gree, yellow, whatever)
1 c. Italian dressing
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Dressing for grilled items:
1/2 c. balsamic vinegar
1 c. olive oil
4 leaves fresh basil
1 sprig fresh oregano
1/4 c. fresh parsley
2 T grated parmesan cheese
1 t fresh ground pepper
2 t salt (I use seasoned salt)
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- Preheat grill on high heat
- Carefully place pepper quarters and halved onions (you don't want them to fall apart) in bowl and pour Italian dressing over them. Be sure to coat all surfaces so the veggies don't stick to the grill. Let sit for 10 - 15 minutes while grill is preheating
- Roll fresh herbs together and slice thinly (chiffonade?)
- Put ingredients for dressing in large bowl (for tossing/serving grinder ingredients) and mix thoroughly. Taste and adjust seasoning if necessary
- Poke sausages w/ fork twice on each side (this way they don't explode, but they keep most of their juice)
- Place sausages and onions (flat side down) on grill
- Turn grill down to medium heat
- Cook sausages a little on each side to seal casing (should take about 5 minutes)
- Close grill lid and cook for 10 minutes
- Check sausages. If done, turn heat down in one part of grill and move sausages there
- Add peppers to grill, skin side down
- Turn onions so their round side is down
- Close grill lid and cook for 5 minutes
- Turn peppers, check onions, check sausages
- Close grill lid and cook for another 5 minutes
- When all is done, cut onions, peppers and sausages into pieces for grinders and add to bowl w/ dressing. Toss gently.
Serve on sliced grinder rolls.
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