TastyTalkWithAmy: Sausage Subs (Moderate)

I got this recipe from Rachael Ray's site and took a chance with it and I do not regret it one bit! I know I say this a lot but gosh do I love this meal! My husband loves it too. I doubled this one this time around because I just had to have the leftovers again the next day for dinner. I used sweet and hot (spicy) brats for this meal, if you can't handle the heat then use all sweet. Also if you are trying to watch your fat content then use turkey sausage and I am sure it will taste just as awesome. I served this meal on wheat submarine rolls (trying to be healthy, does that count?) tee-hee-hee! :) It may look like a lot of work but it really isn't and the second time you make it you will prepare it even quicker.

http://www.rachaelray.com/recipe.php?recipe_id=3478

INGREDIENTS:

2 large cubanelle peppers, seeded and thinly sliced (yellow banana peppers, picture down below)
1 large red bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 large onion, thinly sliced
8 cloves garlic, crushed
Extra virgin olive oil (EVOO), for liberal drizzling
Coarse salt and freshly ground black pepper
1-1/2 pounds hot Italian sausage links (I used one pack of brats, you know the Johnsonville pack of 5)
1-1/2 pounds sweet Italian sausage links (same as the hot pack)
2 cups drained jarred giardiniera (pickled vegetables, including carrots, cauliflower, celery and hot peppers), found in the Italian food aisle at the market, picture down below)
1 cup pitted large green olives
1/2 cup flat leaf parsley (a couple of generous handfuls) (I leave this out, I feel this is a very overpowering taste and I don't care for it)
Grated zest of 1 lemon
8 8-inch sub rolls, split (I used wheat)

Preparation
Pre-heat the grill or a grill pan to high. Place a double layer of foil, 18-20 inches long, on a work surface. In a bowl, combine the peppers, onion and garlic. Liberally drizzle the vegetables with EVOO and season to taste with salt and black pepper. Pile the vegetables on half of the foil, then fold the foil over to cover. Fold up all of the edges to seal, forming a pouch. Place the pouch off to one side of the grill and cook, turning occasionally, for 15-20 minutes.

Drizzle the sausages with EVOO (I feel there is no need to cover fattening sausage with oil to grill, skip that step) and grill, turning frequently, until firm and crisp and the juices run clear, 12-20 minutes, depending on the thickness. Let rest for a few minutes, then slice on an angle.
While the sausages grill, in a food processor, pulse the giardiniera vegetables with the olives, parsley and lemon zest until the mixture is the consistency of relish.

Fill the rolls with the peppers, onion and sliced hot and sweet sausages; top with the giardiniera-olive relish. (This relish is awesome!)

My peppers for the grill.

The yellow one is the cubanelle (banana pepper).

Sliced banana peppers, green peppers, red peppers, onion, and garlic, seasoned with salt and pepper and drizzled with olive oil. I place in this large bowl because it has a lid and I can shake all the ingredients together to coat them evenly.