Charred Chicken Sausage and Peppers

Charred chicken sausage and peppers with roasted garlic lemon herb dressing.

Ingredients

• 1½ lb Chicken Sausage
• 2 Red Bell Peppers
• 1 Yellow Bell Pepper
• 1 Large Sweet Onion
• 1 Tbsp Mild Olive Oil
• ½ tsp Kosher Salt
• ¼ tsp Coarse Black Pepper
• Roasted Garlic Lemon Herb Dressing — 1 Head Garlic
• Roasted Garlic Lemon Herb Dressing — 1½ Tbsp Mild Extra-Virgin Olive Oil
• Roasted Garlic Lemon Herb Dressing — 1½ tsp Sherry Vinegar
• Roasted Garlic Lemon Herb Dressing — Zest of ½ Lemon
• Roasted Garlic Lemon Herb Dressing — 1½ tsp Fresh Lemon Juice
• Roasted Garlic Lemon Herb Dressing — 2 Tbsp Fresh Parsley, Finely Chopped
• Roasted Garlic Lemon Herb Dressing — 2 tsp Fresh Oregano, Finely Chopped
• Roasted Garlic Lemon Herb Dressing — ½ tsp Dijon Mustard (Optional)
• Roasted Garlic Lemon Herb Dressing — ½ tsp Kosher Salt
• Roasted Garlic Lemon Herb Dressing — ¼ tsp Coarse Black Pepper

Method

1. ROAST THE GARLIC: Preheat the oven to 400°F. Slice about ¼ inch off the top of the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 40–45 minutes, or until soft. Cool slightly, then squeeze the cloves into a small bowl and mash into a paste.
2. PREPARE THE VEGETABLES: Cut the peppers into large rustic pieces, removing the stems, seeds, and ribs. Slice the onion into ½-inch thick rounds, leaving the root attached as much as possible so the slices stay together on the grill. Toss the peppers and onion with the mild olive oil, kosher salt, and black pepper.
3. GRILL THE SAUSAGE AND VEGETABLES: Grill the peppers and onion over medium-high heat (400–450°F) until lightly charred and just tender. Grill the chicken sausage until browned and cooked through to an internal temperature of 165°F.
4. MAKE THE DRESSING: In a bowl, whisk together the roasted garlic, extra-virgin olive oil, sherry vinegar, lemon zest, lemon juice, parsley, oregano, Dijon mustard (if using), kosher salt, and black pepper.
5. ASSEMBLE: Slice the grilled peppers into bite-sized pieces. Separate the onion rounds into ribbons. Slice the chicken sausage on a sharp bias into 2-inch pieces. Toss the warm peppers and onions with the roasted garlic dressing and let them sit for 5 minutes. Gently fold in the sliced chicken sausage until evenly coated.
6. SERVE: Transfer to a serving platter and garnish with a little extra chopped parsley and a light sprinkle of lemon zest, if desired.