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1
Preheat the oven to 350 degrees F.
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2
Toss the green and red peppers with the olive oil, granulated garlic and sprinkle with salt and pepper.
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3
Lay the peppers on a baking sheet and bake, stirring halfway through, until lighter in color and soft, about 25 minutes.
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4
Reserve and don't drain excess oil from the baking sheet.
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5
Meanwhile, preheat a grill or grill pan to medium-high heat.
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6
Grill the sausages, covered with a bowl, until nice and charred and no longer pink on the inside, flipping once, about 12 minutes each side.
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7
Preheat the broiler and set the rack to the middle of the oven.
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8
Brush the inside of the rolls with the reserved sweet pepper oil from the baking sheet.
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9
Place the sausages, peppers, some more of the sweet pepper oil and some of the Homemade Hot Giardiniera on the rolls.
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10
Top with the mozzarella and place under the broiler until melty and gooey!
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11
Take off your shirt, get some color and eat.
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12
Combine 2 cups water and the salt in a glass or nonreactive bowl.
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13
Mix until the salt is dissolved.
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14
Add the carrots, cauliflower, serranos, minced garlic, celery and bell peppers to the salt water and stir to combine.
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15
Cover and refrigerate overnight.
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16
On day 2, drain and rinse the vegetables.
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17
Mix the canola oil, oregano and black pepper in a clean bowl.
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18
Add the vegetables and mix to combine.
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19
Allow to marinate overnight.
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20
Giardiniera will only get better with time.
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21
After 2 days at the most in the bowl, you can place the Giardiniera in air-tight mason jars and keep in the fridge for 2 to 3 weeks.
