Sausage and Roast Pepper Sandwiches

• 2 large red peppers
• 2 large yellow peppers
• 2 medium onions, cut into 1/2 inch thick slices
• 2 lbs plum tomatoes, cored and cut in half lengthwise
• 3 tablespoons olive oil
• 1 teaspoon salt
• 14 teaspoon ground black pepper
• 2 lbs sweet Italian sausage links or 2 lbs hot Italian sausage links
• 8 soft hoagie rolls or 8 club rolls, sliced almost in half horizontally

1. Place whole peppers on hot grill rack; cover and grill 10 to 15 minutes or until skins are charred and blistered, turning occasionally.
2. Transfer peppers to a sheet of foil; wrap around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle.
3. While peppers steam, brush onion slices with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
4. In a large bowl, toss tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and pepper.
5. Lightly brush grill rack with oil.
6. Place onions, sausages and tomatoes on hot grill rack; grill 10 to 15 minutes or until onions are tender and golden, sausages are browned and cooked and tomatoes begin to char and soften (you may need to remove tomatoes 5 minutes before the onions are done), turning vegetables once and sausages occasionally.
7. Transfer to a warm serving platter and cut tomatoes in half again; keep warm.
8. Remove peppers from the foil.
9. Cut each pepper in half lengthwise; peel off skin; discard stems and seeds.
10. Cut peppers into 1/4 inch strips and transfer to platter with sausages.
11. Place rolls, cut side down, on grill rack and heat until lightly toasted.
12. Serve sausages, onions, peppers and tomatoes on rolls.

red peppers, yellow peppers, onions, tomatoes, olive oil, salt, ground black pepper, sweet italian sausage, hoagie rolls

Taken from www.food.com/recipe/sausage-and-roast-pepper-sandwiches-114357 (may not work)