|1||pkg. PERDUE® HARVESTLAND® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.|
|1||red pepper, cut in half|
|1||yellow pepper, cut in half|
|1||medium zucchini, cut in half lengthwise|
|1||small red onion, cut in thick slices|
|2||tablespoons olive oil|
|5||thick slices day-old Italian bread|
|1 1/2||cups cherry tomatoes, halved|
|1/3||cup pitted black olives|
|1/2||cup torn basil leaves|
|1/3||cup crumbled goat cheese|
|1/3||cup balsamic vinegar|
|1/3||cup olive oil|
|2||teaspoons Dijon mustard|
|1/4||teaspoon dried oregano leaves|
|2||cloves garlic, minced|
|Pinch hot pepper flakes (optional)|
Balsamic Vinaigrette: Whisk the vinegar with oil, mustard, salt, oregano, garlic and hot pepper flakes. Set aside.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Toss the red pepper, yellow pepper, zucchini and red onion with the olive oil, salt and pepper. Slice kielbasa on an angle.
Grill the vegetables, turning as needed, for 3 to 5 minutes or until well-marked and tender-crisp. Grill the kielbasa for 1 to 2 minutes per side or until well-marked and heated through. Grill the bread for 1 to 2 minutes per side or until toasted.
Chop the grilled vegetables and bread into 1-inch pieces. Toss the vegetables with the kielbasa, cherry tomatoes, olives and half the vinaigrette. Cool to room temperature.
Stir in the grilled bread, basil and remaining vinaigrette. Let stand for 10 minutes before serving. Garnish with goat cheese.
Tips Substitute crumbled feta or grated Parmesan cheese for the goat cheese.
Grill a double batch of vegetables and add to pastas, sandwiches and soups.