GRILLED ANTIPASTO

Serves:

4 ■ 1/2 lb (225 g) mild Italian sausages

■ 2 tbsp (30 mL) olive oil

■ 1 clove garlic, crushed

■ 3 cups (750 mL) cauliflower florets

■ 1 green bell pepper, cut into 1-inch (2.5-cm) pieces

■ 1 red bell pepper, cut into 1-inch (2.5-cm) pieces

■ 1 yellow bell pepper, cut into 1-inch (2.5-cm) pieces

■ 1/2 cup (125 mL) cubed mozzarella cheese

■ 1/2 cup (125 mL) pitted black olives

■ Balsamic vinaigrette (recipe follows)

1. Grill sausages over medium heat on natural gas barbecue, turning occasionally, until browned and completely cooked, about 15-20 minutes.

2. Transfer sausages to a plate and let stand until cool. Slice sausages into 1/4 inch (6 mm) thick pieces; set aside.

3. Combine oil and garlic. Add cauliflower and bell peppers; toss to coat. Place vegetable mixture in a grill wok or on a grill topper. Grill vegetable mixture over medium heat on natural gas barbecue, stirring occasionally, until vegetables are tender and lightly browned.

4. Combine sausages, vegetable mixture, cheese and olives in a bowl. Add balsamic vinaigrette and toss to coat. Let stand for 5 minutes before serving.

BALSAMIC VINAIGRETTE

■ 1/4 cup (60 mL) balsamic vinegar

■ 3 tbsp (45 mL) chopped fresh basil

■ 1 tbsp (15 mL) chopped fresh oregano

■ 1 tbsp (15 mL) chopped fresh parsley

■ 1/2 tsp (2.5 mL) freshly ground pepper

■ 1/4 tsp (1 mL) salt

■ 2 cloves garlic, crushed

■ 1/4 cup (60 mL) olive oil

■ 1 tbsp (15 mL) drained capers

1. Whisk together vinegar, basil, oregano, parsley, pepper, salt and garlic until combined. Gradually whisk in oil until blended. Stir in capers. Cover and refrigerate until serving. Stir before using.