Italian Sausages with Peperonata

Prep Time: 45 Minutes • Start to Finish: 45 Minutes • Makes 4 sandwiches

• Sausages
• 4 uncooked hot or mild Italian sausage links (about 1 lb)
• 4 hot dog buns, split
• Peperonata
• 2 medium yellow bell peppers, cut into ½-inch strips
• 2 medium red bell peppers, cut into ½-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 ½ teaspoon dried oregano leaves
• 1 tablespoon olive or vegetable oil
• 2 teaspoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 can (3.8 oz) sliced ripe olives, drained

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.

1 Sandwich: Calories 520; Total Fat 31g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 45mg; Sodium 1740mg; Total Carbohydrate 38g (Dietary Fiber 4g); Protein 22g Exchanges: 2 Starch, 1 Vegetable, 2 High-Fat Meat, 3 Fat Carbohydrate Choices: 2½

Tip If you have leftover peperonata, serve it on grilled steak sandwiches or fajitas.