Charcoal-Grilled Italian Sausage with Roasted Peppers and Fennel

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Smoky Italian sausages grilled over charcoal and served with sweet roasted bell peppers and caramelized fennel for a bold and hearty dinner. This Italian-inspired grilling recipe, ready in about 35 minutes, pairs Italian sausage links, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 links (about 1 lb) Italian sausage links
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 medium, thinly sliced fennel bulb
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tbsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

The instant-read thermometer we’d check this meat with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat a charcoal grill to medium-high heat, around 400°F. Toss 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 thinly sliced fennel bulb with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables in a grill basket and place on the grill.
2. Step 2: Grill the sausages directly over the coals for 12-15 minutes, turning every 3-4 minutes until the sausage is evenly charred and cooked through with an internal temperature of 160°F.
3. Step 3: While sausages cook, grill the vegetables for 8-10 minutes until tender and slightly charred, stirring halfway through. Remove vegetables to a serving dish.
4. Step 4: In a skillet over medium heat, add 1 tbsp olive oil and sauté 3 minced garlic cloves with 1 tbsp chopped fresh rosemary for 1 minute until fragrant but not browned.
5. Step 5: Add the grilled peppers and fennel to the skillet, splash 1 tbsp balsamic vinegar, and toss for 2 minutes until the vegetables are coated and warmed through.
6. Step 6: Serve the grilled sausages hot topped with the roasted pepper and fennel mixture.