Easy Grilled Sausage, Pepper & Corn Dinner (or swap potatoes for corn!)
Yield: 4-6 servings (easy to adjust based on appetite or number of diners)
This fun, family-style meal captures the essence of summer and can be customized to taste. It's quick, easy and perfect for busy weeknights and casual entertaining.


  • 4-8 ears of corn or 1 pound baby potatoes (1 to 1½-inches in diameter)
  • 4-8 sausages (I like a mix of Andouille, kielbasa, bratwurst and turkey or chicken sausages
  • 1 pound mini bell peppers or assorted small, seasonal sweet peppers*
  • Olive or avocado oil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat the grill to medium high heat.

    If using corn: husk it. If using potatoes: In a large pot of boiling salted water, cook the potatoes until just barely tender, about 5 minutes, give or take depending on size. Drain well. Tip: Potatoes may be prepped several hours in advance and left at room temperature.

    Brush the corn or potatoes, sausages and bell peppers with olive oil; season with salt and pepper, to taste.

    Place everything on the grill and cook, turning occasionally, until cooked through, 4-5 minutes for the corn or potatoes, 8-12 minutes for the sausages and 7-10 minutes for the bell peppers. (I like the vegetables to have just a hint of char, although the peppers should be tender, not mushy. The sausages should be cooked through with a little snappy crispness on the outside.)

    Transfer to a platter and serve. The sausages may be sliced into smaller pieces or served whole.


*Increasingly, there are many varieties of small sweet peppers that have few seeds and are delicious grilled whole. (Grilling them whole also makes for quick prep.) Conveniently, baby bell peppers are now widely available year-round in an assortment of colors. They are usually sold pre-bagged in the produce section. If you are buying specialty peppers, just make sure they are sweet, not hot. (Or if hot, warn your fellow diners!) Of course, you may certainly use regular bell peppers that have been seeded and cut into thick strips or quarters.

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