Ingredients
4
uncooked hot or mild Italian sausage links (about 1 lb)
4
hot dog buns, split
2
medium yellow bell peppers, cut into 1/2-inch strips
2
medium red bell peppers, cut into 1/2-inch strips
1
large onion, sliced, separated into rings
2
cloves garlic, finely chopped
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1
tablespoon olive or vegetable oil
2
teaspoons lemon juice
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (3.8 oz) sliced ripe olives, drained
Preparation
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.
