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• 4 Italian sausages (hot or mild)
• 2 small zucchini, cut into 1/4-1/2 inch thick slices lengthwise
• 2 peppers, deseeded and quartered
• 4 medium large or 6 small Portobello mushrooms
• 1 large onion, peeled and sliced into 1/2-inch thick rounds
• salt and pepper to taste
• 1 heaping Tbs finely minced garlic
• 1 heaping Tbs finely minced fresh rosemary
• 1/3-1/2 cup olive oil
• 8 slices country bread (such as baguette or batard)
• jarred marinara sauce as needed for serving (optional)
• grated parmesan cheese for garnish
Get the grill going and slice the vegetables. Then use a small mixing bowl to combine one heaping Tbs each of finely chopped fresh rosemary and finely minced garlic with about 1/3-1/2 cup olive oil.
Use a pastry brush to brush that over the top of the sliced vegetables on a baking tray or two and season them with a little salt and pepper to taste.
If you're using it, you'll need to slice the country bread before heading outside to the grill.
Cook these things in batches, starting with the bread, the mushrooms and the peppers and once the bread is off the grill, add the sausages and get those going.
Once you're happy with the mushrooms and peppers, take those off and add the onions and zucchini and cook those until they are somewhat soft. Cook the sausage until it is cooked through but not dried out.
Once you're back inside the house, heat up a little marinara sauce if you're using it, chop the vegetables into bite size pieces and add those to a large mixing bowl and slice the sausages and add those to the bowl and toss everything to combine.
Divide it up onto individual plates, over the top of a little warm marinara sauce with some grilled bread on the side. Finish with grated parmesan cheese.
Leave the sausage out and enjoy this as a vegetarian meal.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.