Shiitake Summer Rolls

Ingredients
1 medium (about 8 ounces) yellow bell pepper, seeded and thinly sliced
1 medium (about 8 ounces) red bell pepper, seeded and thinly sliced
1 medium onion, thinly sliced (about 1 cup)
1 (8-ounce) package sliced button mushrooms, washed
3 tablespoons olive oil, divided
1 1/2 pounds sweet Italian sausage links, halved crosswise
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions
Cut the pepper and onion slices into 1-inch pieces. Combine the peppers, onion, and mushrooms in a medium mixing bowl and set aside.

In a large skillet or saute pan over medium heat, warm 1 tablespoon of the olive oil. When hot, add the sausage pieces. Reduce the heat to medium-low and cover the pan. Cook the sausages for 8 to 15 minutes, stirring occasionally, until they’re no longer pink in the center (cut into one to check). Transfer to a plate and cover with foil to keep warm. Drain off any fat in the pan.

Raise the heat to medium and warm the remaining 2 tablespoons olive oil in the pan. Add the vegetables, salt, and pepper. Cook and stir until the onions are soft and the peppers are crisp-tender, 6 to 8 minutes. 

To serve, divided vegetables among individual plates and top with the sausage. Serve with French rolls and fresh tomato slices.

Makes four servings.