Grilled Smoked Sausage and Pepper Sandwich

• 1 red bell pepper, seeded, sliced into rings
• 1 yellow bell pepper, seeded, sliced into rings
• 1 orange bell pepper, seeded, sliced into rings
• 1 large red onion, sliced into rings
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup Neelys BBQ sauce (see page 37), for brushing
• 2 pounds smoked sausages (such as kielbasa or smoked brats), sliced in half lengthwise, then in crosswise quarters
• 3 tablespoons chopped fresh parsley
• Six 6-inch hero rolls, split lengthwise, toasted
• Creole mustard, for serving

1. Prepare the grill to medium heat.
2. Toss the bell-pepper and onion slices with the olive oil, and season with salt and pepper.
3. Grill the vegetables until tender and lightly charred, turning occasionally, for about 10 to 12 minutes.
4. Brush with barbecue sauce for the last few minutes of grilling.
5. Grill the sausages for 7 to 10 minutes, turning frequently, also brushing with barbecue sauce during the last few minutes of grilling.
6. Remove the veggies to a bowl, and toss with the chopped parsley.
7. Grill the rolls until toasted.
8. To assemble, divide grilled sausages and veggies among the rolls, and top with some Creole mustard.

red bell pepper, yellow bell pepper, orange bell pepper, red onion, olive oil, kosher salt, sausages, parsley, hero rolls

Taken from www.epicurious.com/recipes/food/views/grilled-smoked-sausage-and-pepper-sandwich-384086 (may not work)