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Italian Sausage Mixed Grill
| 1 large yellow onion 2 zucchini or yellow crookneck squashes 2 red or green bell peppers 1 large portabella mushroom 1 lb Saag’s® Classics Hot Italian Sausage 3/4 cup olive oil, divided 2 Roma tomatoes, peeled, seeded, minced 2 Tbsp white wine vinegar 2 garlic cloves, minced 1/2 tsp freshly ground black pepper 1/2 cup chopped fresh basil or parsley |
Cut the onion crosswise into slices 1/2 inch thick. Halve the squashes lengthwise. Cut the bell peppers crosswise into rings 1 inch thick, removing the seeds and ribs from each ring. Trim the mushroom stem. Arrange the vegetables and sausages on a grill rack positioned 4 to 6 inches above the fire and grill, turning two or three times and brushing them with 1/2 cup olive oil until lightly browned and tender-crisp when pierced with the tip of a sharp knife, 10 to 12 minutes. Remove from the grill and let cool. Cut into bite-size pieces. Stir or whisk remaining 1/4 cup olive oil, tomato and remaining ingredients. Toss with grilled vegetables. Serve at room temperature. Serves 4 |