3 red bell peppers, grilled until charred, peeled, seeded, and chopped
3 clove garlic, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
Salt and black pepper, to taste
1. In a bowl, combine the peppers, garlic, vinegar, oil, parsley, basil, salt, and pepper.
2. Toss thoroughly and set aside at room temperature. (Make up to 1 day ahead; refrigerate. Bring to room temperature before serving.)
2 tablespoons canola oil
2 large onions, halved and thickly sliced
1 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ketchup
1/2 cup water
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1. In a saucepan over medium heat, heat the oil. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in the chili powder and cinnamon. Cook 1 minute more.
2. Add the ketchup, water, hot sauce, salt, and black pepper. Bring to a boil, lower the heat, and simmer for 10 to 15 minutes or until the mixture thickens. Transfer to a bowl and cool to room temperature. (Make up to 1 day ahead; refrigerate. Bring to room temperature before serving.)
4 hot or sweet Italian sausages
4 tablespoons olive oil
Salt and pepper, to taste
4 hoagie buns, split lengthwise three-quarters of the way through
1/4 cup Dijon mustard
1. Heat a charcoal or gas grill to medium-high.
2. Brush the sausages with 2 tablespoons of the oil. Sprinkle with salt and pepper. Grill them for 12 to 15 minutes or until they are lightly charred and cooked through.
3. Brush the buns the insides of the buns with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the buns, cut sides down, for 1 minute or until lightly golden.
4. Spread mustard on the bottom of each bun, top with a sausage, onions, and relish. Adapted from Bobby Flays Grill It