Serving grilled sausages and peppers on a bed of baby arugula wilts the greens slightly and turns this classic pairing into a dressy dinner.
|2||red bell peppers, cored, seeded, and quartered|
|2||red onions, cut in ½-inch rounds|
|2||tablespoons olive oil|
|Salt and black pepper, to taste|
|2||pounds (about 8) sweet or hot Italian sausages, pricked well all over|
|3||tablespoons balsamic vinegar|
|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.
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