Enjoy this easy summertime recipe with grilled flatbread and a cold drink! Try adding some more smoky, spicy flavor by substituting in D'Olivo Smoked Chaabani Pepper Fused Oil.



6 Andouille sausages – cut into 1 inch pieces

1 large yellow bell pepper sliced into strips

1 large red bell pepper sliced into stirps

4 celery stalks cut into strips

1 small red onion – sliced

8 smashed garlic cloves

1/4 cup of D'Olivo Ultra Premium Extra Virgin Olive Oil

1/4 cup of D'Olivo Herbes de Provence Infused Olive Oil

Smoked Bacon Salt

2 springs of fresh thyme

1/2 cup of amber beer

Chopped parsley for garnish

Pepper flakes (optional for spice)



Preheat grill to medium heat. Tear off 4 large sheets of foil.

Divide the sausage among the foil sheets and evenly top with bell pepper, celery, red onion, and garlic (pepper flakes/optional). Drizzle the D'Olivo Ultra Premium Olive Oil and the D'Olivo Herbs de Provence Olive Oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with beer.

Bring two opposite ends of the foil together and fold twice to seal. Fold the other sides and seal, leaving room for heat to circulate.

Grill the foil packets, rotating halfway through, until the sausages are charred, and the peppers are crisp-tender (about 20 min) carefully open the packets and sprinkle with parsley.

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