• 4servings
  • 45minutes
  • 520calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 uncooked hot or mild Italian sausage links (about 1 lb)

  2. 4 hot dog buns, split

  3. 2 medium yellow bell peppers, cut into 1/2-inch strips

  4. 2 medium red bell peppers, cut into 1/2-inch strips

  5. 1 large onion, sliced, separated into rings

  6. 2 cloves garlic, finely chopped

  7. 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

  8. 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

  9. 1 tablespoon olive or vegetable oil

  10. 2 teaspoons lemon juice

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 1 can (3.8 oz) sliced ripe olives, drained

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Serve sausages on buns with peperonata.


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