Coleman the Outdoor Adventure Cookbook by Coleman

Author:Coleman
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2017-05-09T04:00:00+00:00

4 (4-ounce) spicy Italian sausages

1 large red onion, cut crosswise into 4 (½-inch-thick) slices

1 red bell pepper, cut into ½-inch slices

1 yellow bell pepper, cut into ½-inch slices

1 poblano chile, cut into ½-inch slices

1 tablespoon extra-virgin olive oil

½ cup torn fresh herbs, such as basil and oregano

1 teaspoon kosher salt

½ teaspoon black pepper

4 hoagie rolls, split

8 (¾-ounce) provolone cheese slices (optional)

1. Heat a camping stove or grill to medium-high (about 375° to 400°F), or fit a grilling grate over the direct heat of glowing embers. Place the sausages, onion slices, bell pepper slices, and poblano slices on the grilling grate directly over the heat source; grill, turning occasionally, until charred, about 10 minutes.

2. Tear or cut 4 (18-inch) squares of aluminum foil. Divide the sausages and vegetables evenly among the foil squares. Drizzle evenly with the oil; sprinkle evenly with the herbs, salt, and black pepper. Toss to coat. Gather the edges of each foil sheet into a packet, and crimp to seal. Place the packets on the grill grate; grill until the sausages are cooked through, 10 to 15 minutes.

3. Top the bottom half of each roll with 2 provolone slices, if desired. Divide the sausages and vegetable mixture evenly among the rolls. Top with the top halves of rolls.

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