Adding a bright parsley-tarragon vinaigrette brings fresh flair to sausage and peppers. Serve with some crusty bread to sop it all up.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, July/August 2021


Credit: Johnny Autry

Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Toss peppers, onions, half the garlic and fennel seed with 1 tablespoon oil in a large bowl.

  • Oil the grill rack. Grill the peppers and onions, sausage and scallions, turning occasionally, until the vegetables are tender and slightly charred and an instant-read thermometer inserted in the sausage registers 165°F, about 4 minutes for the scallions, 8 minutes for the sausage and 10 to 12 minutes for the peppers and onions. Transfer to a clean cutting board. Slice the vegetables and sausage into 2-inch pieces.

  • Whisk the remaining 1 tablespoon oil and garlic with parsley, tarragon, vinegar and salt in a medium bowl. Add the vegetables and toss to coat. Serve the vegetables with the sausage, topped with more parsley and tarragon, if desired.

Nutrition Facts

291 calories; fat 17g; cholesterol 34mg; sodium 693mg; carbohydrates 15g; dietary fiber 3g; protein 20g; sugars 6g; niacin equivalents 3mg; saturated fat 5g; vitamin a iu 2265IU; potassium 513mg.