1 cup of onions, thinly sliced
½ cup of green peppers, diced
1 tablespoon of olive oil
¼ pound of mushrooms, coarsely chopped
2 teaspoons of garlic, chopped
2 teaspoons of sugar
¾ teaspoons of Italian seasoning
¾ teaspoon of salt
1 cup of fresh tomatoes, chopped
6 six-inch crusty buns, split lengthwise
In a large non-stick skillet, over a medium heat, sauté onions and green peppers in olive oil for approx. 2-3 minutes or until tender. Add mushrooms and garlic then cook for a further 2 -3 minutes, stirring constantly.
Reduce to a medium heat and stir in sugar, Italian seasoning, and salt. Add tomatoes and cook for 10-15 minutes or until liquid has evaporated. Prepare a charcoal grill for direct-heat cooking. Grill sausages 4-5 minutes per side or until 165°F is reached on a meat thermometer.
Place sausages inside of the buns and top with sautéed vegetables. For extra flavor add a whole grain mustard dip.