Grilled Sausage and Peppers

Heat grill to medium.

Place sausages in a large skillet on the stovetop and cover with water until sausages are mostly submerged. Turn the heat to medium-high and cook until water reaches a boil, then lower the heat to medium to maintain a simmer. Cook sausages about 10 minutes total, flipping halfway through, until fully cooked. Transfer sausages to the grill and sear on on all sides until grill marks appear, about 3 minutes more. The internal temperature of the sausages should be between 160F-165F. Remove from grill and let rest at least 5 minutes before serving.

Meanwhile, add onions and peppers to the grill. Cook, flipping every 5 minutes or so, until vegetables soften and char, 18–22 minutes. Lower the heat on the grill if they start to char too quickly. You want them to be completely tender, not burnt on the outside and crunchy on the inside. Remove from grill and set aside.

In a large, heat-safe bowl, whisk together the grated garlic, sun-dried tomatoes, olive oil and vinegar.

Once cooled slightly, cut off the root to pull apart the onion wedges and slice peppers and onions lengthwise into ½ inch strips. Transfer vegetables to the bowl with the garlic, tomatoes, oil, and vinegar. Season generously with salt and pepper. Toss well. Taste and adjust seasoning.

Serve the sausage and peppers mixture piled into sub rolls and enjoy!