This recipe pairs perfectly with the Maple Balsamic Vinaigrette, so be sure to blend up the vin prior to starting or have a substitute dressing on hand.

We suggest doing this with Italian sausages, but if you are vegetarian, those can easily be taken out or swapped out with a plant-based sausage or sliced halloumi.

We’re calling for things from an olive bar. If olives aren’t your thing, you can use whatever else you like from your market’s “olive bar.” There is usually a large variety of pickled and briny things, everywhere from peppers to cloves of roasted garlic. Go with what your family likes. Cheese people? Sprinkle some feta or goat cheese on top.