Grilled Italian Sausage and Vegetable Hoagies

May 24, 2011 10:50AM

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

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

Updated: May 22, 2012 10:11AM

MAKES 4 SERVINGS

1 each red and green bell
pepper

1 medium sweet onion

1/4 cup olive oil2

tablespoons balsamic vinegar

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper
flakes

4 hoagie or submarine rolls,
split

4 (4- to 5-ounce) links Italian
sausage

Hot peppers or sliced
pepperoncini and giardiniera
(optional)

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

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