Grill Basket Sausage and Peppers

Grill Basket Sausage and Peppers. Make grilling quick and easy with a simple accessory—the grill basket! Serve with rice, potatoes, or on its own.

A simple accessory can make grilling a hands-off process. Grill baskets are easy to come by and they are a great way to put everything on the grill and have it cook at once. It's helpful when you want to marinate something, or you want to cook food in such as way that it doesn't burn quickly. You can make the grill work for you in different ways. With the basket, you're using indirect heat.

This recipe incorporates chicken sausage, peppers, and red onion but feel free to put in other veggies, or double the recipe and get two baskets. We love this meal prep because it's really simple and mostly hands-off, and it tastes good whether you eat it hot off the grill (yum) or cold from the fridge.

Grill Basket Sausage and Peppers Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 1 medium red onion
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt to taste
• Pepper to taste
• 12 ounces Italian-style chicken sausage, sliced
• Cauliflower rice, optional
• Parmesan cheese, grated, optional

How to Make Grill Basket Sausage and Peppers

First, you need a grill basket. That's easy enough; you can find them at hardware stores and mass merchandisers like Target and Walmart, typically.

Cut the peppers and onions up into 1 ½-inch pieces and transfer to a bowl. Then, toss them with olive oil and seasonings (garlic powder, salt, pepper, Italian seasoning). Add the sliced sausage and toss it all together. Transfer to the grill basket and grill over indirect heat for 20 to 25 minutes. You don't want anything to char, per se, but to just develop a great color and flavor from the grill.

How to Store and Serve Grill Basket Sausage and Peppers

Eat this right off the grill! We like this with cauliflower rice, regular rice, or even tossed with some pasta. Serve it on a long sub roll for a sandwich, or try it with corn on the cob. So good. Classic grill flavors.

If you're meal-prepping this recipe, we still recommend cauliflower rice for the win here. Just keep it all in an airtight container for up to 4 or 5 days. You can reheat this on the stove, the microwave, or the oven. You can also freeze this, too. Consider defrosting it and serving it with some cooked white beans and a can of diced tomatoes and turning it into a stew. This way, any texture you lose in the peppers and onions isn't as significantly noticeable if it's served in a stew. But honestly, we don't think you'll have any leftovers. This is good stuff.

Substitutions and Alterations

Feel free to use any kind of sausage you like, whether it's pork, chicken, or turkey. Pork will cook a little more slowly, and turkey and chicken will cook faster. Other seasonings are great here, too, depending on the kind of sausage you use. Maybe you'll use oregano, or thyme, or try basil instead of Italian seasoning. Or maybe you've got your own special grilling blend. Those work well, too.

Other veggies can work in addition to the peppers and onions, provided they are of a similar consistency. That way you'll know they'll cook at about the same rate. We like to use cut up zucchini and yellow summer squash on the grill with sausage, peppers, and red onion.

You can also use a sweet Vidalia onion instead of the red onion and it'll be so delicious you'll wonder why you don't eat more sweet onions on the grill.

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