Pesto Grilled Sausages with Bell Peppers and Onions

Directions

1. Cut the peppers into quarters and discard the stem and seeds.
2. Cut the onions in half through the root end. Peel and discard the outer layers. Cut the onions into wedges, cutting each half into thirds through the root end (making it easier to grill).
3. Preheat grill to medium and oil the grate to prevent sticking. For a charcoal grill, when the charcoal is fully lit and covered in gray ash pour the coals across half of the grill and leave the other half empty. For a gas grill, turn half the burners to medium. If your gas grill only has one set of burners, turn to medium-low.
4. In a bowl, whisk together the vinegar, oil, salt and pepper then toss the bell pepper quarters and onion wedges in the mixture.
5. Grill the peppers (skin side down) and onions in the middle of the grill, moving to the cooler side if cooking too quickly, covered for 20-25 minutes total, turning halfway through until tender and lightly charred.
6. Remove the vegetables from the grill, place in a bowl, cover with plastic wrap and let cool while you grill the sausages.
7. Place sausages on cooler side of grill, cover and cook for 5 minutes then turn and cook for 5 minutes more (10 minutes total) until golden brown and cooked through.
8. When the vegetables are cool enough to handle, cut the peppers into ¼” wide strips. Add back to the bowl with the onions, add the pesto and toss to combine.
9. Serve the grilled sausages and vegetables on crusty sub rolls with additional pesto.