Grilled Italian Sausage with Peppers, Onions and Arugula

Ingredients

• 1 large red onion, cut into wedges
• 2 large red bell peppers, seeded and cut into thirds
• 1 pound sweet Italian sausage links
• Extra virgin olive oil
• Salt
• 3 Tbsp honey
• 3 Tbsp balsamic vinegar
• 2 to 3 handfuls of baby arugula

Directions

1. Heat the grill. In a small bowl, stir the balsamic vinegar and honey together, then put it aside. Rub the onion wedges with a little olive oil and season them with salt. Lightly oil the grill grates, arrange the onions on the grill, and close the lid.
2. Cook the onions for 5 minutes, or until they pick up a bit of char. Flip them, then slide them to a less intense spot on the grill so they can continue cooking. Brush the sausages and peppers with olive oil, then season the peppers with salt. If your grill has 2 levels, set the sausages on the upper grate and place the peppers right underneath.
3. That setup lets the drippings from the sausages land on the peppers, adding flavor while helping to keep flare-ups down.
4. If the grill is all one level, arrange the peppers over the strongest heat and set the sausages where the heat is gentler.
5. Close the grill and cook everything for 15 to 20 minutes or so, checking now and then and turning the sausages and peppers when they need it. Near the end of the cooking time, brush the sausages, peppers, and onions with the honey-balsamic mixture. Once the sausages are cooked all the way through and the vegetables are tender, transfer everything to a sheet pan or a large bowl.
6. If you like, pull away some or all of the blackened skin from the peppers. Slice the peppers into long strips, then trim off the root end of the onions so the layers come apart.
7. Cut the sausages into thirds. Toss everything together in the pan or bowl. To serve, make a bed of baby arugula on the plates and spoon the sausage, peppers, and onion over the top.