Grilled Sausage, Peppers, and Onions With Herb Vinaigrette
Active Time: 30 minutes Total Time: 30 minutes- 2 large bell peppers, seeded and quartered
- 2 large red onions, cut into wedges
- 3 cloves garlic, grated, divided
- 1 teaspoon ground fennel seed
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound sweet or hot Italian sausage links
- 1 bunch scallions, trimmed
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 tablespoon chopped fresh tarragon, plus more for garnish
- 1 tablespoon red-wine vinegar
- Pinch of salt
Toss peppers, onions, half the garlic, and 1 teaspoon ground fennel seed with 1 tablespoon oil in a large bowl.
Oil the grill rack. Grill the peppers and onions, sausage, and scallions, turning occasionally, until the vegetables are tender and slightly charred and an instant-read thermometer inserted in the sausage registers 165 degrees F, about 4 minutes for the scallions, 8 minutes for the sausage, and 10 to 12 minutes for the peppers and onions. Transfer to a clean cutting board. Slice the vegetables and sausage into 2-inch pieces.
Whisk the remaining 1 tablespoon oil and garlic with the parsley, tarragon, vinegar, and salt in a medium bowl. Add the vegetables and toss to coat. Serve the vegetables with the sausage, topped with more parsley and tarragon, if desired.
Recipe nutrition per serving: 291 Calories, Total Fat: 17 g, Saturated Fat: 5 g, Cholesterol: 34 mg, Carbohydrates: 15 g, Fiber: 3 g, Total Sugars: 6 g, Protein: 20 g, Sodium: 693 mg, Potassium: 513 mg, Vitamin A: 2265 IU.
