Warmer weather means BBQ time.
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal. When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes, then reduce the heat if specified in the recipe.
Keep a third of your grill fire-free. On a charcoal grill, this means spreading the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.
Do not boil sausages before grilling because it diminishes flavor and moistness Pre-boiling is unnecessary, if you grill carefully.
There’s no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.
Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.
Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don’t break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
The safe internal temperature for ground meats—sausages included—is 160 degrees F. The casing will be crisp and brown, the filling plump and bubbling. But the only way to check, if the sausages are cooked, is to insert an instant-read meat thermometer through one end of the sausage toward the center.
Warm Pepper and Onion Salad
- 3 mixed colored large bell peppers, trimmed and quartered lengthwise
- 1 large red onion, quartered lengthwise and separated into layers
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red-wine vinegar
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toss peppers and onion with 1 tablespoon oil. Grill on a lightly oiled grill sheet or a sheet of heavy-duty foil set directly on the grill rack (with grill covered if using a gas grill), turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transfer vegetables to a platter when cooked.
Add vinegar, oregano, salt, pepper and remaining 2 tablespoons oil to the peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop. Place grilled sausages on top.
Potato and Green Bean Salad
- 6 ounces green beans
- 2 pounds peeled small potatoes
- 1/4 cup extra-virgin olive oil
- 4 teaspoons lemon juice
- 4 teaspoons whole-grain mustard
- 2 teaspoons chopped thyme leaves
- 1/2 cup thinly sliced red onion
- Coarse salt
Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer to a bowl of ice water. Drain and pat dry.
Add potatoes to the same pot of salted water and simmer until tender, about 12 minutes. Drain potatoes and halve them.
Whisk together olive oil, lemon juice, mustard and thyme in a large bowl. Add potatoes, beans and red onion. Gently toss. Season with coarse salt.
Roasted Cherry Tomatoes and Cannellini Bean Salad
- 600 gr (1.3 lbs) cherry tomatoes, cut in half
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- A generous handful of mixed fresh herbs (thyme, oregano, rosemary)
- Salt, to taste
- Freshly ground white or black pepper, to taste
- 1 teaspoon sugar
- 19 oz can cannellini beans, well-drained and rinsed (if using dried beans, 450 gr or 1 lb)
If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered with water, add some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.
Preheat the oven to 160 C/320 degrees F.
Put the tomatoes in a large bowl. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.
Pour the tomato mixture onto a large roasting pan lined with parchment paper. Bake for 45-50 minutes or until they begin to blistered. Place the tomato mixture in a serving bowl.
Add the well-drained beans to the tomatoes while they are still warm, taste for seasoning.
Serve warm as a side dish over arugula leaves.
Eggplant, Tomato and Mozzarella Salad
- 6 tablespoons extra-virgin olive oil
- 1 medium eggplant, cut crosswise into 1/4-inch-thick slices
- Coarse salt and ground pepper
- 1 pound fresh mozzarella, sliced
- 1 pound sliced ripe tomatoes
- 1/4 cup loosely packed fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
Preheat the oven to 400 degrees F.
Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on the baking sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until the eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.
Tortellini Salad with Tomato Vinaigrette
- 1 pound fresh or frozen cheese tortellini
- 1 cup sun-dried tomatoes, sliced
- One 14-ounce can artichoke hearts in water, rinsed and quartered
- 1 7-ounce jar roasted red peppers, chopped
- 1 cup cherry tomatoes, halved or 2 ripe tomatoes, seeded and chopped
- 4 scallions, coarsely chopped
- 1/2 cup finely chopped fresh basil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Arugula or baby spinach, for serving
- 2 ripe tomatoes, halved and seeded
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 10 minutes.
Drain and transfer to a large bowl.
Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions and basil. Season with salt and pepper.
Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins.
Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.
Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula or baby spinach.