Both the sausages and the vegetables are grilled and then arranged on a bed of frisée, onions, and tomatoes.
1/3 cup red wine vinegar
2 shallots, chopped
2 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons sugar
2 teaspoons herbes de Provence
Salt and freshly ground black pepper to taste
1 cup olive oil
1 small zucchini, quartered lengthwise
2 Japanese eggplant, quartered lengthwise
1 small yellow squash, quartered lengthwise
1 red bell pepper, seeds and ribs removed, and cut into 1-inch strips
11/4 pounds Provençal Chicken Sausage links, Italian Chicken and Olive Sausage links, or purchased raw chicken or pork sausage links
1 large bunch frisée, broken into bite-sized pieces, rinsed and dried
1 small red onion, halved lengthwise and thinly sliced
1/2 pint cherry tomatoes, rinsed and halved
1. Prepare a medium-hot charcoal or gas grill.
2. To prepare dressing, combine vinegar, shallots, garlic, mustard, sugar, herbes de Provence, salt, and pepper in a jar with a tight-fitting lid, and shake well. Add olive oil, and shake well again. Set aside.
3. Brush dressing on zucchini, eggplant, yellow squash, and bell pepper.
4. Prick sausages with a fork, and grill, turning them gently with tongs, for 10 to 15 minutes, depending on diameter, or until cooked to an internal temperature of 165°F. Allow sausages to rest for 5 minutes, and then cut into 1/2-inch thick slices. Grill vegetables for 2 to 3 minutes per side, uncovered, or until vegetables are crisp-tender. Remove vegetables from the grill, and cut into bite-sized pieces.
6. To serve, combine frisée, onion, and cherry tomatoes in a mixing bowl, and toss with enough dressing to coat lightly. Mound mixture onto a serving platter or individual plates, and top with sausage and vegetable slices. Serve immediately, passing extra dressing separately.
Note: The dressing can be made up to a day in advance and refrigerated, tightly covered. Bring to room temperature before using.