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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.

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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.

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

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