Food & dining
    Next Score View the next score

    Recipe for grilled balsamic-glazed sausages with peppers and arugula

    Karoline Boehm Goodnick for the boston globe

    Serves 4

    Serving grilled sausages and peppers on a bed of baby arugula wilts the greens slightly and turns this classic pairing into a dressy dinner.

    2red bell peppers, cored, seeded, and quartered
    2red onions, cut in ½-inch rounds
    2tablespoons olive oil
    Salt and black pepper, to taste
    2pounds (about 8) sweet or hot Italian sausages, pricked well all over
    3tablespoons balsamic vinegar
    3tablespoons honey
    About 3 ounces baby arugula (to make 3 cups)

    1. Prepare a charcoal or gas grill for medium heat. In a bowl, toss the bell peppers, onions, 1 tablespoon of the oil, salt, and pepper.

    2. Grill the sausages and vegetables for 5 minutes or until they have good grill marks. Turn and continue grilling for 5 minutes more or until the vegetables are tender and the sausage is cooked through; transfer the vegetables to a cooler spot on the fire if they start to burn.

    Advertisement

    3. In a small bowl, stir together the vinegar and honey. Brush the sausages and vegetables on both sides with the glaze. Cook for 1 minute. Turn and cook 1 minute more.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    4. Mound arugula on each of 4 dinner plates. Top with bell peppers, onion, and sausage. Sprinkle with the remaining 1 tablespoon
    olive oil. Tony Rosenfeld