Serves 4.
Note: Adding a little cider vinegar and sugar to the peppers and onions gives them a slight sweet and sourness that pairs nicely with smokiness from the grill. Serve them on their own, or on toasted rolls. From Meredith Deeds.
• 1 large red onion, sliced into 1/4-in. rounds
• 2 red bell peppers, seeded and cut into eighths
• 1 tbsp. olive oil
• 1/4 tsp. salt
• 2 tbsp. apple cider vinegar
• 1 tbsp. sugar
• 4 sweet or hot Italian sausages (about 12 oz. total)
Directions
Build a medium-high-heat fire on one side of the grill, leaving the other side free of coals. (Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.)
Meanwhile, in a large bowl, toss onions and peppers with oil and salt.
In a small bowl, whisk together the vinegar and sugar until sugar is dissolved.
Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark in spots, 5 to 8 minutes. Transfer pepper and onions to a 10-inch-square disposable aluminum pan. (Or construct a tray out of a double layer of heavy-duty aluminum foil, 10 inches square, with sides about 2 inches high.) Add the vinegar mixture and stir to combine. Place the sausages in the foil tray with the pepper mixture.
Place tray on the hot side of the grill for 2 minutes or until the meat begins to sizzle. Slide to the cooler side of grill. Cook with the grill cover closed and all vents open until sausages register 145 degrees on an instant-read thermometer, about 20 minutes, turning once in the middle.
Place the sausages on the hot side of the grill and cook, turning once until they are browned on both sides, about 3 to 5 minutes.
Transfer the peppers and onions to a platter and top with the sausages. Drizzle with the juices accumulated in the tray and serve.
Nutrition information per serving:
Calories295Fat21 gSodium900 mg
Carbohydrates14 gSaturated fat7 gTotal sugars8 g
Protein13 gCholesterol35 mgDietary fiber2 g
Exchanges per serving: 1 vegetable, ½ carb, 1 ½ high-fat protein, 2 fat.
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