It's a grill staple but as the end of summer nears, kick up your grilled sausage and peppers.
- 4 (12-ounce package) fully cooked chicken sausages
- 2 red bell peppers
- 1 green bell pepper
- 4 plum tomatoes, cut in half
- 2 tbsp. olive oil
- 1 tsp. dried oregano
- 1-1/2 tsp. kosher salt
- 12 basil leaves
- 1/8 tsp. freshly ground black pepper, or to taste
Cut off the tops and bottoms of the peppers and remove the seeds. Slice the peppers into quarters. In a small bowl, toss the peppers and tomatoes in 1 tablespoon of the oil, oregano and 1 teaspoon of salt.
Put tomatoes and peppers on a medium-hot grill, turning as need until slightly charred and tender-crisp. Remove vegetables from the grill and roughly chop them with the basil leaves. Transfer vegetables to a bowl and toss with remaining 1 tablespoon of olive oil and 1/2 teaspoon of salt and pepper.
Put sausages on the grill and cook over medium-hot heat, turning as they brown, for four to five minutes. (If using uncooked chicken sausage, grill for about 15 minutes.)
Remove sausages from the grill, cut in half and serve with tomato and pepper mix. Serves 4 to 6.