Ingredients
2 large bell peppers, seeded and quartered
2 large red onions, cut into wedges
3 cloves garlic, grated, divided
1 teaspoon ground fennel seed
2 tablespoons extra-virgin olive oil, divided
1 pound sweet or hot Italian sausage links
1 bunch scallions, trimmed
¼ cup chopped fresh parsley, plus more for garnish
1 tablespoon chopped fresh tarragon, plus more for garnish
1 tablespoon red-wine vinegar
Pinch of salt
Directions
Preheat grill to medium-high.
Toss peppers, onions, half the garlic and fennel seed with 1 tablespoon oil in a large bowl.
Oil the grill rack. Grill the peppers and onions, sausage and scallions, turning occasionally, until the vegetables are tender and slightly charred and an instant-read thermometer inserted in the sausage registers 165°F, about 4 minutes for the scallions, 8 minutes for the sausage and 10 to 12 minutes for the peppers and onions. Transfer to a clean cutting board. Slice the vegetables and sausage into 2-inch pieces.
Whisk the remaining 1 tablespoon oil and garlic with parsley, tarragon, vinegar and salt in a medium bowl. Add the vegetables and toss to coat. Serve the vegetables with the sausage, topped with more parsley and tarragon, if desired How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
