yellow bell pepper, quartered
green bell pepper, quartered
sweet onion, (such as vidalia), cut into 1/2-inch-thick slices
plus 2 teaspoons vegetable oil, divided
fresh tomatoes, halved
sweet Italian sausage links (pricked with fork)
freshly ground black pepper
dried rigatoni or corkscrews, cooked according to package directions.
Toss peppers and onion slices with 2 teaspoons of the vegetable oil and 1/2 teaspoon of the salt. Grill over medium-hot* heat 8 to 15 minutes or until evenly charred and tender, turning occasionally.
Remove peppers and place in a resealable plastic storage bag; seal and cool slightly. Transfer onions to a large serving bowl.
Toss tomatoes with remaining 1 tablespoon vegetable oil and 1/2 teaspoon of the salt, grill 5 to 10 minutes or until evenly charred.
Grill sausages, turning occasionally, 15 to 20 minutes or until evenly browned and cooked through. Slice sausages; transfer to bowl. Stir in olive oil, garlic, remaining 1/2 teaspoon salt, thyme and pepper. Toss with hot rigatoni. Makes 6 servings.
- To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.
- Servings Per Recipe 6
- Fat, total(g)24,
- sat. fat(g)6,
- Percent Daily Values are based on a 2,000 calorie diet