Grilled Sausages with Bell Peppers and Onions
Like a walk-off home run, this ballpark favorite is all about timing.
Why This Recipe Works
To get properly cooked sausages with bell peppers and onions, we discovered that we needed to stagger the cooking process. We cooked the sausages gently on the cooler side of the grill until they were nearly done and then moved them to the hotter side to develop nice grill marks and a slight char. For the vegetables, we relied on the microwave to jump-start their cooking. We then transferred them to a disposable aluminum pan set on the hotter side of the grill, which acted as our makeshift ballpark flat-top grill. We seasoned the vegetables with vinegar, salt, and pepper, and they reached perfect tenderness just as the sausages finished cooking. Just before serving, we transferred the sausages to the disposable pan, covered it with aluminum foil, and let everything rest for a few minutes before serving.