GRILLED ANTIPASTO (VEGGIES, SAUSAGE & CHEESE)

By jarren

Ingredients

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

Details

Servings 4

Preparation

Step 1

Antipasto:

Grill sausage over medium heat on a natural gas BBQ until browned and completely cooked, about 15 to 20 minutes. Cool slightly and slice into bite-size pieces.

Combine oil and garlic. Add peppers and cauliflower and toss to coat. Grill vegetable mixture in a grill work over medium heat on natural gas BBQ, stirring occasionally, until tender and lightly browned. Combine sausage, vegetable mixture, cheese and olives with vinaigrette. Let stand 5 minutes before serving.

Vinaigrette:

Whisk together olive oil and balsamic vinegar with crushed garlic, fresh basil, oregano, parsley, pepper and salt. Stir in the capers. Makes about 3/4 cup.