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Grilled Sausages and Vegetables


Serves 4
2 (10-oz) jarsPastene Piquillo Peppers, drained
2 largeyellow onions, peeled and cut into large slices
3-4 TbspPastene Extra Virgin Olive Oil, plus more to taste
2 lbssweet or hot Italian sausages or other fresh sausages
1 (10-oz) jarPastene Baby Artichokes, drained
Salt and pepper to taste
Pastene Ketchup Sauce (optional)


  • Turn on gas grill burners to high, close cover and heat for 15 minutes, then turn burners to medium.
  • While grill is preheating, in a medium saucepan combine 2 tablespoons of Pastene Extra Virgin Olive Oil with 2 tablespoons of Pastene Minced Garlic at medium-high heat until garlic is fragrant and lightly browned. Pour drained Pastene Piquillo Peppers into the pan, stirring occasionally for about 9 minutes or until browned. Reduce heat to low.
  • Place onions directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Remove from grill. 
  • Chef’s note: Lightly prick sausages all over so that they do not burst.
  • Place the sausages on the the grill, turning occasionally until they are cooked through, 8 to 10 minutes.
  • Place baby artichokes directly on the grill, place face side down and sprinkle with a bit of salt and pepper, turn after about 4 minutes, until you can see grill marks on both sides. 
  • Transfer the artichokes, onions, and peppers to a platter and top with sausages. 


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