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