- 1 pound fresh Sweet Italian or Chile-Lime Sausage, or 1 lb cooked Juniper or Chorizo Sausage
- 1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
- 1 pound cherry or grape tomatoes
- 4 garlic cloves, peeled and thinly sliced
- 2 shallots, peeled and cut into 1/2-inch wedges
- 3 tablespoons extra-virgin olive oil
- Kosher salt and pepper
Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through.
In a shallow baking dish or baking sheet, combine the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
If using raw sausage, score in a few places (making sure not to cut all the way through), and nestle in to the vegetables.
Heat broiler with a rack 6″ away from the heat source. Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. (If using cooked sausage, cook the vegetables for 10 minutes under the broiler first, then add the sausages and cook another 8-10 minutes, until vegetables are soft and meat is nicely charred.)
Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.
