Mediterranean Mixed Grill

Name: Mediterranean Mixed Grill
Yield: 4 servings
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

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Extra-virgin olive oil (EVOO), for drizzling

plum tomatoes, cut in half lengthwise

medium red onion, peeled and cut into 4 thick disks

small head fennel, cut in half through the root, each half cut into 4 pieces held together by the root

yellow bell pepper, cored, seeded, and quartered

head radicchio, quartered

Salt and freshly ground black pepper

Balsamic vinegar, for drizzling

pound sweet Italian sausages

pound hot Italian sausages

pound raw large shrimp, peeled and deveined

garlic cloves, chopped

teaspoon crushed hot red pepper flakes

A handful of fresh flat-leaf parsley, chopped

cup (20 leaves) fresh basil leaves, chopped

lemon

Need to make a substitution?

Preparation

Step 1
The directions in this recipe are organized for an indoor grill pan. If you are using an outdoor grill, everything can go on the grill at one time.
Step 2
Preheat a grill pan over high heat.
Step 3
Drizzle EVOO liberally over the tomatoes, onion, fennel, bell pepper, and radicchio and season the vegetables with salt and pepper. 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. Remove from the grill and arrange on a large platter. Drizzle the vegetables with a little balsamic vinegar and cover with aluminum foil to keep warm.
Step 4
Place the sausages on the grill and cook, turning occasionally, for 8 to 10 minutes, or until cooked through.
Step 5
While the sausages are cooking, in a bowl combine the shrimp with 2 tablespoons of EVOO, the garlic, red pepper flakes, salt, and pepper. Once there is room on the grill, add the shrimp and cook on each side for 2 to 3 minutes. Add the cooked sausages and shrimp to the platter with the veggies. Sprinkle with the parsley and basil and squeeze the juice of 1 lemon over everything.

Rachael Ray's 30-Minute Get Real Meals

Explore Bon AppétitMediterranean Sausage Meat Shrimp Shellfish Seafood Bell Pepper Vegetable Fennel Radicchio Chicory Leafy Greens Main Dinner Nut-Free Dairy-Free Gluten-Free Grilling Cookbooks Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes