Spicy sausage with dilled orzo

14

PREP TIME

15 min

Makes

6 to 8 Servings

* PLUS Grilling Time: 12 minutes, Cooking time: 7 minutes
Spicy sausage with dilled orzo

Most vegetables will work in this main-course salad - just be sure to cut them into small pieces. Great for entertaining, it tastes equally good warm or at room temperature.


Ingredients

  • 4 large sausages , preferably hot Italian
  • 4 ripe but firm tomatoes
  • 2 bell peppers , preferably different colours
  • 3 tbsp olive oil
  • 2 cups orzo , or uncooked rice
  • 1 head broccoli , cut into small florets
  • 1 lemon
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup chopped fresh basil and dill , or 2 tsp dried basil and 1 1/2 tsp dried dillweed
  • 3 green onions , thinly sliced

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 337,
  • Protein
  • 16 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 12 g,
  • Fibre
  • 5 g,
  • Sodium
  • 669 mg.