Mixed Grilled Sausages with Roasted Peppers and Onions

Ingredients

• 6  basil leaves cut into thin strips
• 8 servings pepper black freshly ground to taste
• 12 small sausages fresh sweet italian with fennel, chicken apple, or lamb)
• 8 servings garnish: lime wedges 
• 2 tablespoons olive oil 
• 1  bell pepper red
• 8 servings sea salt to taste
• 1 tablespoon sherry vinegar 
• 2  vidalia onions sliced into 1/4-inch-thick rounds
• 1  bell pepper yellow

Equipment

• bowl
• grill
• aluminum foil
• ziploc bags

Directions

1. Grill bell peppers, uncovered, over medium-high heat, turning often, 15 to 20 minutes or until charred on all sides.
2. Place in a paper or plastic bag; seal and let stand 5 minutes to loosen skins. Peel peppers, remove and discard seeds; core and chop into large pieces, and place in a bowl. Set aside.
3. Grill onion, uncovered, over medium-high heat for 4 minutes on each side; remove to a platter, and cover loosely with aluminum foil to keep warm. Grill sausages, uncovered, turning occasionally, 20 to 25 minutes or until no longer pink inside.
4. Place on a platter, and cover loosely with aluminum foil to keep warm.
5. Toss bell peppers with olive oil, vinegar, and basil; place on a large platter. Season with sea salt and pepper.
6. Place onion and sausages on top.
7. Serve warm with buns or lightly grilled flour tortillas, and garnish, if desired.