Step 1

Preheat the oven to 425 F.

Step 2

Remove the stems and seeds from all the peppers. Cut in 2 inch chucks, Arrange on a lined baking sheet.

Step 3

Peel and slice the onions. Arrange on a separate lined baking pan. Drizzle the peppers and onions with the olive oil. Toss to coat. Dust each baking sheet with salt and pepper. Place in hot oven and roast for 30 to 40 minutes or until the ends are charred and the vegetables are soft.  The onions may take another 5 - 10 minutes to cook and slightly caramelize.

Step 4

Remove from the oven. Transfer peppers and onions with all the juices to a covered foil pan. Keep warm until the sausage is ready.

Step 5

Cook the Italian sausage coils (or links) on a hot grill over direct flames for about 15 - 20 minutes. Turn occasionally to get even cooking and allow for grill marks. The sausage should be cooked until the pink has just left the center of the sausage. Do not overcook.

Step 6

Transfer the cooked sausage to a cutting board. Cut the sausage in 4 inch pieces on the diagonal.

Step 7

Combine the sausage pieces with the roasted vegetables and toss to combine the juices. Drizzle with more olive oil if needed.  Serve in a large serving platter with cut Turano sausage rolls on the side. It is extra special to lightly toast the inside of the buns on the grill!