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Grilled Italian Sausages with Peperonata
uncooked hot or mild Italian sausage links (about 1 lb)
hot dog buns, split
medium yellow bell peppers, cut into 1/2-inch strips
medium red bell peppers, cut into 1/2-inch strips
large onion, sliced, separated into rings
cloves garlic, finely chopped
tablespoon chopped fresh or 1 teaspoon dried basil leaves
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
tablespoon olive or vegetable oil
teaspoons lemon juice
can (3.8 oz) sliced ripe olives, drained
Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook about 25 minutes, turning occasionally, until no longer pink in center.
Meanwhile, in large bowl, toss all peperonata ingredients except olives; place in grill basket (grill “wok”). Place basket on grill with sausages; cook 5 to 8 minutes, shaking basket occasionally to turn vegetables, until bell peppers and onion are crisp-tender. Stir olives into peperonata.
Serve sausages on buns with peperonata.
If you have leftover peperonata, serve it on grilled steak sandwiches or fajitas.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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