Grilled Sausage & Pepper Panzanella

Bread, meat, hardy cheeses, spring time, and good friends can make a salad a meal. But mostly the bread.  This panzanella was delicious and filling - perfect for a sunday lunch and even better with a glass of wine (not that I would know).  Invite lots of friends because it makes a lot and it's not good left over.  It's also not good to photograph.

Grilled Sausage & Pepper Panzanella
Serves 6  adults, a 1 year old, and 2 unborn babies

For the vinaigrette:

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 tablespoon capers, drained
• 1 tablespoon minced fresh garlic
• 1 teaspoon anchovy paste
• 1 teaspoon dijon mustard
• 1/2 teaspoon dired oregano
• salt and pepper to taste

For the Grill:

• 8 slices french baguette, 1 inch thick
• 1 1/2 lbs sweet italian sausage links
• 2 red bell peppers
• 2 yellow bell peppers
• 1 large red onion, cut into 1/2 inch thick slices
• 1/4 cup olive oil
• 2 cloves garlic, halved

For the salad:

• 6 cups chopped romaine lettuce
• 2 medium tomatoes, seeded and diced
• 1 1/2 cup fontina cheese, cubed

Preheat grill: one side medium-high and one side medium-low.

Puree all the ingredients for the vinaigrette.

Brush all the ingredients to be grilled down to with the olive oil.  

Grill peppers over medium-high heat, covered, until softened and charred on all sides (about 15 minutes). Transfer peppers to a bowl, cover with plastic wrap and let steam for 10/15 minutes. Peel, seed, and chop.

Meanwhile, grill sausage over medium-low heat until lightly charred on all sides and reaches an internal temp of 155 (about 10-15 minutes). Let rest 5-10 minutes then slice into bite size pieces.

Grill red onions and sliced baguette over medium-high heat until onions soften (about 5 minutes per side), and baguette toasts (about 2 minutes per side).  Rub both sides of the baguette with the garlic cloves. Cube baguette and chop onions.

Toss all ingredients - I had to use two big bowls.