Mediterranean Mixed Grill

Name: Mediterranean Mixed Grill
Ingredients: Extra-virgin olive oil (EVOO), for drizzling; 2 plum tomatoes, cut in half lengthwise; 1 medium red onion, peeled and cut into 4 thick disks; 1 small head fennel, cut in half through the root, each half cut into 4 pieces held together by the root; 1 yellow bell pepper, cored, seeded, and quartered; 1 head radicchio, quartered; Salt and freshly ground black pepper; Balsamic vinegar, for drizzling; 1 pound sweet Italian sausages; 1 pound hot Italian sausages; 1 pound raw large shrimp, peeled and deveined; 2 garlic cloves, chopped; 1 teaspoon crushed hot red pepper flakes; A handful of fresh flat-leaf parsley, chopped; 1 cup (20 leaves) fresh basil leaves, chopped; 1 lemon

16 ingredients

12 steps

Ingredients

Extra-virgin olive oil (EVOO), for drizzling
2 plum tomatoes, cut in half lengthwise
1 medium red onion, peeled and cut into 4 thick disks
1 small head fennel, cut in half through the root, each half cut into 4 pieces held together by the root
1 yellow bell pepper, cored, seeded, and quartered
1 head radicchio, quartered
Salt and freshly ground black pepper
Balsamic vinegar, for drizzling
1 pound sweet Italian sausages
1 pound hot Italian sausages
1 pound raw large shrimp, peeled and deveined
2 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
A handful of fresh flat-leaf parsley, chopped
1 cup (20 leaves) fresh basil leaves, chopped
1 lemon

Directions

1

The directions in this recipe are organized for an indoor grill pan.
2

If you are using an outdoor grill, everything can go on the grill at one time.
3

Preheat a grill pan over high heat.
4

Drizzle EVOO liberally over the tomatoes, onion, fennel, bell pepper, and radicchio and season the vegetables with salt and pepper.
5

Place on the grill and cook on each side for 3 minutes or until the vegetables are well marked and slightly tender but still have a little crunchy freshness to them.
6

Remove from the grill and arrange on a large platter.
7

Drizzle the vegetables with a little balsamic vinegar and cover with aluminum foil to keep warm.
8

Place the sausages on the grill and cook, turning occasionally, for 8 to 10 minutes, or until cooked through.
9

While the sausages are cooking, in a bowl combine the shrimp with 2 tablespoons of EVOO, the garlic, red pepper flakes, salt, and pepper.
10

Once there is room on the grill, add the shrimp and cook on each side for 2 to 3 minutes.
11

Add the cooked sausages and shrimp to the platter with the veggies.
12

Sprinkle with the parsley and basil and squeeze the juice of 1 lemon over everything.