Grilled Sausages with Peppers and Fennel
(from kintyre’s recipe box)
700 calories per serving, 17g carbohydrates, 36g protein, 54g total fat, 17g saturated fat, 3g fiber, 130 mg cholesterol, 2040 mg sodium
Source: Recipe card
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4 people
Categories: dinner, nondairy, not tried
Ingredients
- 3 tablespoons olive oil, divided
- 2 teaspoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pound sweet Italian sausage links
- 2 yellow bell peppers, seeded and thinly sliced
- 1 large red onion, thinly sliced
- 1 large head fennel, cored and thinly sliced
- provolone cheese (optional)
Directions
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Stir together 2 tablespoons of the oil, vinegar, garlic, Italian seasoning, salt, and pepper in a large bowl and set aside.
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Cut several 1/4 inch deep slits into each of the sausages.
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Grill sausages, turning occasionally, until no longer pink, about 15 minutes.
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Meanwhile, toss the vegetables with the remaining 1 tablespoon oil in a large bowl until coated.
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Arrange vegetables in a wire grilling basket or grill wok coated with cooking spray.
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Place basket or wok on grill rack and grill 6 to 8 more minutes, stirring often, until vegetables are crisp-tender.
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Place grilled vegetables in reserved olive oil mixture and toss to coat.
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Serve sausages with grilled vegetables, or place both on a bun or hoagie roll with provolone cheese.