4 Servings 20 min Cook
2 Tbsp Olive Oil
1 Dash Salt
3 Tbsp Balsamic Vinegar
2 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
4 Cup Arugula
1 Large Onions
3 Tbsp Honey
4 1/2 Grams Italian Sausage
Preheat the grill.
Mix together the balsamic vinegar and honey in a small bowl and set aside.
Coat the onion, peppers and sausages with 2 tbsp.
olive oil.
Add a dash of salt to the peppers and onion.
Coat the grill grates with a little olive oil.
Put the onion wedges on the grill and cover the grill.
Let the onions roast for 5 minutes, or until they are a little charred.
Turn the onions and move them to a cooler part of the grill to finish.
If your grill has two levels, place the sausages on the top part of the grill and the peppers directly below them.
Done this way, as the sausages drip juice and fat, it will fall on the peppers, flavoring them while simultaneously preventing flare-ups.
If your grill does not have two levels, put the peppers on the hottest part of the grill and the sausages on the coolest.
Cover and grill everything for 15 to 20 minutes or so, periodically checking and turning the sausages and peppers as needed.
Towards the end of cooking, baste the sausages, peppers and onions with the honey and balsamic mixture.
When the sausages are cooked through and the peppers and onions cooked, remove them from the grill to a sheet pan or large bowl.
If you want, pick off some or all of the charred skin on the peppers.
Cut the peppers into long strips, and slice the root end off the onions to separate the pieces.
Cut the sausages into thirds.
Mix everything well in the pan or bowl.
To serve, place a bed of baby arugula on the serving plates and top with the sausage, peppers and onion.
