-
1
These skewers can be prepared on the outdoor grill or under the broiler.
-
2
If cooking on the grill, preheat to medium-high.
-
3
Heat the broiler to high.
-
4
Place the peppers on a rimmed baking sheet and broil for about 15 minutes, turning to char them evenly.
-
5
Leave the door cracked open a bit so steam can escape.
-
6
While the peppers roast and blacken, bring a couple inches of water to boil in a skillet.
-
7
Add the sausages and par-cook them through for 7 to 8 minutes.
-
8
While the sausages cook, bring a medium-size pot of water to a boil.
-
9
Add the cipollini onions and cook for 5 minutes.
-
10
Remove the sausages and drain the boiling onions, then wipe off the skins and trim off the ends with a paring knife.
-
11
Cut each sausage into 3 pieces.
-
12
On each of 8 metal skewers, thread 3 pieces of sausage and 3 onions.
-
13
Drizzle the skewers with EVOO, season with salt and pepper, and reserve.
-
14
Place the roasted peppers in a bowl and cover tightly with plastic wrap.
-
15
If using the broiler for the kebabs, leave it on but drop the rack a few inches.
-
16
If you are grilling outside, switch the broiler off.
-
17
Cool the peppers for 10 minutes so you can handle them.
-
18
Peel and seed them, then chop into 2-inch squares or slice into 2-inch-wide strips.
-
19
Dress with a liberal drizzle of EVOO, season with salt and pepper, and sprinkle the chopped red onion and hot pepper rings on top.
-
20
In a 6-inch skillet over low heat, or on the side of the outside grill, melt the butter, stir in the garlic and parsley, and reserve.
-
21
Grill or broil the skewers for 5 to 6 minutes, turning every couple of minutes.
-
22
Baste with the vinegar in the last minute of cooking time.
-
23
Char the bread on the grill for the last 2 minutes of cooking time and dip it in the garlic-parsley butter.
-
24
On a serving platter, arrange the sausage and onions on a bed of dressed peppers and surround with chunks of garlic toast.
-
25
Remove the metal skewers and serve.
