Grilled Italian Sausages with Peperonata

Dairy Free
Health score
19%
Grilled Italian Sausages with Peperonata
45 min.
4
635kcal

Suggestions


Indulge in the vibrant flavors of Italy with our Grilled Italian Sausages with Peperonata, a delightful dish that brings the essence of summer grilling right to your table. Perfect for a casual lunch or a cozy dinner, this recipe is not only dairy-free but also packed with wholesome ingredients that will tantalize your taste buds.

Imagine juicy, perfectly grilled Italian sausages nestled in soft hot dog buns, topped with a colorful medley of sautéed bell peppers, onions, and olives. The peperonata, a traditional Italian vegetable dish, adds a sweet and savory touch that complements the spiciness of the sausages beautifully. With the aromatic blend of garlic, basil, and oregano, each bite is a celebration of flavor.

This dish is not just about taste; it’s also about the experience. Gather your friends and family around the grill, and enjoy the process of cooking together. In just 45 minutes, you can create a meal that serves four, making it an ideal choice for gatherings or weeknight dinners. With a caloric breakdown that balances protein, fat, and carbohydrates, you can savor this hearty meal without any guilt.

So fire up the grill, and let the enticing aroma of grilled sausages and fresh vegetables fill the air. Your taste buds will thank you for this delicious journey to Italy!

Ingredients

  • lb ground sausage italian hot uncooked
  •  hotdog buns split
  • medium bell pepper yellow cut into 1/2-inch strips
  • medium bell pepper red cut into 1/2-inch strips
  • large onion separated sliced
  • cloves garlic finely chopped
  • tablespoon basil dried fresh chopped
  • teaspoons oregano dried fresh chopped
  • tablespoon vegetable oil 
  • teaspoons juice of lemon 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 
  • 3.8 oz olives ripe drained sliced canned

Equipment

  • bowl
  • grill
  • wok

Directions

  1. Heat gas or charcoal grill.
  2. Place sausages on grill over medium heat. Cover grill; cook about 25 minutes, turning occasionally, until no longer pink in center.
  3. Meanwhile, in large bowl, toss all peperonata ingredients except olives; place in grill basket (grill “wok”).
  4. Place basket on grill with sausages; cook 5 to 8 minutes, shaking basket occasionally to turn vegetables, until bell peppers and onion are crisp-tender. Stir olives into peperonata.
  5. Serve sausages on buns with peperonata.

Nutrition Facts

Calories635kcal
Protein14.14%
Fat63.48%
Carbs22.38%

Properties

Glycemic Index
54
Glycemic Load
14.62
Inflammation Score
-10
Nutrition Score
28.438695658808%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Luteolin
1.13mg
Isorhamnetin
1.88mg
Kaempferol
0.27mg
Myricetin
0.17mg
Quercetin
8.4mg

Nutrients percent of daily need

Calories:634.65kcal
31.73%
Fat:45.15g
69.46%
Saturated Fat:14.31g
89.46%
Carbohydrates:35.83g
11.94%
Net Carbohydrates:30.88g
11.23%
Sugar:7.47g
8.29%
Cholesterol:86.18mg
28.73%
Sodium:1756.1mg
76.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.62g
45.24%
Vitamin C:192.4mg
233.22%
Vitamin B1:0.95mg
63.53%
Selenium:40.65µg
58.07%
Vitamin A:2114.38IU
42.29%
Vitamin B6:0.74mg
36.87%
Vitamin B3:6.79mg
33.95%
Manganese:0.68mg
33.77%
Vitamin K:35.33µg
33.65%
Iron:4.84mg
26.92%
Folate:105.83µg
26.46%
Phosphorus:252.57mg
25.26%
Vitamin B2:0.41mg
24.34%
Potassium:705.7mg
20.16%
Fiber:4.95g
19.8%
Vitamin B12:1.12µg
18.62%
Zinc:2.78mg
18.56%
Vitamin E:2.66mg
17.75%
Calcium:156.92mg
15.69%
Copper:0.29mg
14.59%
Magnesium:57.2mg
14.3%
Vitamin B5:0.95mg
9.51%