Weather Updates

Grilled Italian Sausage and Vegetable Hoagies

The sausage po' boy Heaven Seven. (Al Podgorski~Sun-Times)

The sausage po' boy at Heaven on Seven. (Al Podgorski~Sun-Times)

storyidforme: 12084228
tmspicid: 4088309
fileheaderid: 2136342

Updated: May 22, 2012 10:11AM


1 each red and green bell

1 medium sweet onion

1/4 cup olive oil2

tablespoons balsamic vinegar

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper

4 hoagie or submarine rolls,

4 (4- to 5-ounce) links Italian

Hot peppers or sliced
pepperoncini and giardiniera

Oil grate and heat grill to medium-high. Cut bell peppers lengthwise into quarters; discard stems and seeds. Cut onion crosswise into ¼-inch thick rings.

Combine oil, vinegar, oregano and pepper flakes; mix well. Brush mixture over cut sides of rolls and over both sides of vegetables.

Grill sausage and vegetables on covered grill 12 to 14 minutes, or until sausage is cooked through and vegetables are tender, turning once. Place rolls on grill during last 30 seconds of grilling time to toast lightly.

Cut bell peppers into strips; separate onion slices into rings. Serve sausage in rolls topped with vegetables and, if desired, hot peppers and giardiniera.

Adapted from Jimmy Bannos, Heaven on Seven, Purple Pig

Nutrition facts per serving: 828 calories, 53 g fat, 16 g saturated fat, 86 mg cholesterol, 63 g carbohydrates, 16 g sugars, 25 g protein, 1,350 mg sodium, 5 g fiber

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.