Here is a take on Rio de Janeiro's sausage-on-a-bun which is popular on their beautiful beaches and at family celebrations. Grilled sausages are smothered with a tasty grilled vegetables and sprinkled with fresh tomatoes.
1 lb. asparagus, trimmed and cut into bite-size pieces
1 large onion, halved and sliced lengthwise
1 sweet pepper (any colour), seeded and thinly sliced lengthwise
1 tbsp olive oil
4 tsp balsamic vinegar or red wine vinegar
1/2 tsp dried oregano
Salt and pepper
4 Ontario fresh pork sausages (about 1 lb.)
4 sausage buns, halved horizontally
1 tomato, chopped
Step 1: In bowl, toss together asparagus, onion, sweet pepper and oil; transfer to grill basket*. Place grill basket on greased grill over medium heat; close lid and grill, stirring occasionally, until tender and lightly marked, about 15 minutes. Return vegetables to bowl; toss with vinegar, oregano, and salt and pepper to taste.
Step 2: Meanwhile, grill sausages alongside vegetables, turning frequently, until browned and meat thermometer registers 160°F, about 25 minutes. To serve, place sausage in each bun; top with grilled vegetables and tomato.
Tips: The secret to perfect grilled sausages is to grill them slowly on medium heat, adjusting heat if necessary and turning frequently with tongs. Do not pierce them or juices will escape, resulting in dry sausages and perhaps flare-ups.
* If you don't have a grill basket, the vegetables can be prepared directly on the grill. Leave the asparagus whole, seed and quarter the pepper and cut onion into 1/2"-thick slices. Brush with oil and place on grill. Grill turning occasionally, until tender, removing them as they are done. Let cool slightly; cut into bite-size pieces and continue with recipe as directed.