Categories: Meals
Ingredients
- 2 large red bell peppers
- 2 large green bell peppers
- 2 large yellow bell peppers
- 8 fresh Italian sausage links
- 24 Cipollini onions
- Olive oil, for liberal drizzling
- Salt and black pepper
- 1/4 red onion, finely chopped
- 3 to 4 tbsp. hot pepper rings, finely chopped
- 6 tbsp. butter
- 4 garlic cloves, finely chopped
- 1 small bunch fresh flat-leaf parsley, chopped
- Aged balsamic vinegar, for basting
- 1 load ciabatta bread, split and cut into 8 pieces
Directions
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These skewers can be prepared on the outdoor grill or under the broiler. If cooking on the grill, preheat to medium-high.
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Heat the broiler to high. Place the peppers on a rimmed baking sheet and broil for about 15 minutes, turning to char them evenly. Leave the door cracked open a bit so steam can escape.
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While the peppers roast and blacken, bring a couple inches of water to a boil in a skillet. Add the sausages and par-cook them through for 7 to 8 minutes.
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While the sausages cook, bring a medium-size pot of water to a boil. Add the Cipollini onions and cook for 5 minutes. Remove the sausages and drain the boiling onions, then wipe off the skins and trim off the ends with a paring knife.
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Cut each sausage into 3 pieces. On each of 8 metal skewers, thread 3 pieces of sausage and 3 onions. Drizzle the skewers with olive oil, season with salt and pepper, and reserve.
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Place the roasted peppers in a bowl and cover tightly with plastic wrap. If using the broiler for the kebabs, leave it on but drop the rack a few inches. If you are grilling outside, switch the broiler off.
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Cool the peppers for 10 minutes so you can handle them. Peel and seed them, then chop into 2-inch squares or slice into 2-inch-wide strips. Dress with a liberal drizzle of olive oil, season with salt and pepper, and sprinkle the chopped red onion and hot pepper rings on top.
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In a 6-inch skillet over low heat, or on the side of the outside grill, melt the butter, stir in the garlic and parsley and reserve.
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Grill or broil the skewers for 5 to 6 minutes, turning every couple of minutes. Baste with the vinegar in the last minute of cooking time.
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. Char the bread on the grill for the last 2 minutes of cooking time and dip it in the garlic-parsley butter.
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. On a serving platter, arrange the sausage and onions on a bed of dressed peppers and surround with chunks of garlic toast. Remove the metal skewers and serve.