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Italian sausage olive oil onions sweet red bell peppers sweet bell peppers cubanelle garlic kosher salt italian seasoning dried red pepper rolls
Viewed: 26 - Published at: 9 years agoIngredients
- 4 each italian sausage
- 2 tablespoon olive oil
- 1 medium onions peeled and sliced
- 1 large sweet red bell peppers green or red, sliced
- 1 each sweet bell peppers cubanelle, sliced
- 1 large garlic cloves minced
- 1 pinch kosher salt
- 1/2 teaspoon italian seasoning dried, crushed
- 1/2 teaspoon red pepper flakes crushed (optional)
- 4 each sub rolls or hoagie rolls (1 serving size)
Method
- Heat a large pot of water to a boil.
- Cook the sausages in the boiling water for about 10 minutes.
- Drain on a paper towels and set aside.
- Meanwhile, heat grill.
- While grill is heating or coals are getting white, heat a large saute pan over medium-high.
- Swirl in the olive oil.
- When hot, add the onions, peppers and a pinch of salt.
- Stir well/toss to combine and turn down heat to med-low.
- Cook, stirring/tossing occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
- Add the garlic, Italian seasoning and crushed red pepper flakes; continue cooking an additional 3 minutes.
- Some browning is okay.
- Remove from pan and wrap in heavy duty foil to keep warm on indirect heat on grill.
- Oil grill grate.
- Grill par-cooked sausages, turning occasionally, until well browned, crispy and cooked through.
- Split the rolls down the middle and toast briefly on grill.
- Nestle a sausage into each roll; top each with the warm pepper mixture and serve.
