large sausages, preferably hot Italian
ripe but firm tomatoes
bell peppers, preferably different colours
orzo, or uncooked rice
head broccoli, cut into small florets
chopped fresh basil and dill, or 2 tsp dried basil and 1 1/2 tsp dried dillweed
green onions, thinly sliced
- Oil grill. Heat barbecue to medium-high. Prick sausages in several places. Thickly slice tomatoes and halve peppers. Brush with about 1 tbsp (15 mL) oil. Place all on grill. If they won’t fit, add only half the tomatoes. Cook, covered, turning often. Remove tomatoes to a big baking sheet when grill marks form, 2 to 4 min. Then add remaining tomatoes. When peppers are charred and sausages cooked, 12 to 16 min, remove to the baking sheet.
- Meanwhile, boil orzo or rice following package directions. Two minutes before orzo or rice is cooked, stir in broccoli. Drain and turn into a big bowl. In a small bowl, whisk 2 tbsp (30 mL) each oil and lemon juice, ½ tsp (2 mL) each salt and pepper. Stir into orzo mixture. Chop grilled tomatoes and peppers. Slice sausages. Prepare herbs and onions. Stir all into orzo. Taste. Add more juice and salt if needed. Delicious warm or at room temperature. Will keep overnight in the refrigerator.
Protein 16 g
Carbohydrates 42 g
Fat 12 g
Fibre 5 g
Sodium 669 mg