Grilled Antipasto

By Dianne_H

Ingredients

• 1/2 pound mild Italian sausage
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 red bell pepper, cut into squares
• 1 green bell pepper, cut into squares
• 1 yellow bell pepper, cut into squares
• 3 cups cauliflower florets
• 1/2 cup cubed mozzarella cheese
• 1/2 cup pitted ripe olives
• balsamic vinaigrette
• Balsamic Vinaigrette*
• 1/4 olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, crushed
• 3 tbsp chopped fresh oregano
• 1 tbsp chopped fresh parsley
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• 1 tbsp capers

Preparation

Step 1

Grill sausage over medium heat on barbecue until browned and completely cooked, about 15 to 20 minutes. Cool slightly and slice into bite-size pieces. Combine oil and garlic. Add bell peppers and cauliflower and toss to coat. Grill vegetable mixture in a grill wok or on a grill topper over medium heat on barbecue, stirring occasionally, until tender and slightly browned. Combine sausage, vegetable mixture, cheese and olives with vinaigrette. Let stand five minutes before serving.

Balsamic Vinaigrette:

Whisk together olive oil and balsamic vinegar with crushed garlic, fresh basil, oregano, parsley, pepper and salt. Stir in the capers.