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1
Place whole peppers on hot grill rack; cover and grill 10 to 15 minutes or until skins are charred and blistered, turning occasionally.
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2
Transfer peppers to a sheet of foil; wrap around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle.
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3
While peppers steam, brush onion slices with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
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4
In a large bowl, toss tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and pepper.
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5
Lightly brush grill rack with oil.
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6
Place onions, sausages and tomatoes on hot grill rack; grill 10 to 15 minutes or until onions are tender and golden, sausages are browned and cooked and tomatoes begin to char and soften (you may need to remove tomatoes 5 minutes before the onions are done), turning vegetables once and sausages occasionally.
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7
Transfer to a warm serving platter and cut tomatoes in half again; keep warm.
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8
Remove peppers from the foil.
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9
Cut each pepper in half lengthwise; peel off skin; discard stems and seeds.
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10
Cut peppers into 1/4 inch strips and transfer to platter with sausages.
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11
Place rolls, cut side down, on grill rack and heat until lightly toasted.
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12
Serve sausages, onions, peppers and tomatoes on rolls.
