Roasted Fennel Salad with Mini Peppers, Artichokes and Spicy Italian Sausages

For the Red Wine Vinaigrette, in a small bowl whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, Aleppo pepper and kosher salt. Set aside.

Slice fennel through the core into ¼ “slices. Place slices on a baking sheet or BBQ vegetable tray along with the mini peppers and asparagus. Drizzle with olive oil and rosemary and season lightly with salt and pepper.

Preheat a BBQ grill to medium heat. Cook the vegetables on the grill. (A BBQ vegetable tray could be useful here.) Place fennel slices on first and grill, turning occasionally, for 12 to 15 minutes until tender and slightly caramelized. Add the mini peppers over direct heat, turning occasionally until they are slightly charred and tender but still hold their shape, about 5 to 7 minutes. Add the asparagus and grill for 3 to 4 minutes until bright green and tender crisp. Cooking times will vary depending on the temperature of your grill.

Grill the Hot Italian sausages, for 8 to 10 minutes turning occasionally until golden and cooked through.

Remove the vegetables and sausages from the grill. Slice the fennel and asparagus into bite sized pieces and place on a large serving platter. Discard the stems from the mini peppers and then chop the peppers. Place on the platter.

Add the cannellini beans and marinated artichoke hearts. Drizzle the salad with the Red Wine Vinaigrette and sprinkle with chopped parsley. Serve salad warm with the grilled Hot Italian sausages on the side.