Food & dining
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    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.


    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.

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    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