American · Dinner
New Jersey Grilled Italian Sausage Pepper Plate
New Jersey shore boardwalk tradition reading sweet Italian sausages grilled over high heat then nested onto a plate with charred bell peppers, sweet onions, and a rosemary garlic oil, plated with grilled garlic bread for the weeknight Garden State grill plate.
$$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
2Calories
0gProtein
0gFat
0gCarbs
0gSugar
0gFiber
0mgSodium
0mgChol
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Instructions
1
Prep
Score sausage casings with shallow cuts. Cut red and yellow peppers into 1cm strips. Slice onion into 1cm strips. Mince 6 garlic cloves, smash 4 cloves. Pick and finely chop rosemary. Pick basil leaves. Whisk 1/4 cup olive oil with minced garlic, rosemary, red pepper flakes, red wine vinegar, 0.75 tsp salt, and black pepper for the rosemary garlic oil.
2
Char
Heat a large grill pan over medium-high 4 minutes. Toss peppers and onion with 2 tbsp olive oil and 0.5 tsp salt. Grill 8-10 minutes total, turning every 2 minutes, until peppers char and onion softens. Transfer to a plate.
3
Grill
Lay sausages on the same grill pan over medium heat. Grill 12-14 minutes total, turning every 3 minutes, until casings split and internal temperature reads 160F (71C).
4
Toast
Lay ciabatta slices on the grill pan 60 seconds per side over medium heat until striped golden. Rub one side of each slice with smashed garlic cloves.
5
Plate
Divide charred peppers and onion between two plates. Lay grilled sausages on top. Drizzle rosemary garlic oil generously across. Scatter fresh basil over. Set grilled ciabatta on the rim. Finish with a pinch of salt over the bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (16.9 oz) sweet Italian sausages
- 240g (8.5 oz) red bell pepper
- 240g (8.5 oz) yellow bell pepper
- 240g (8.5 oz) yellow onion
- 180g (6.3 oz) ciabatta bread
- 10 garlic cloves
- 90ml (6 tbsp) extra-virgin olive oil
- 4 tsp fresh rosemary leaves
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (small handful) fresh basil