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Ingredients

• 2 large Cubanelle peppers, seeded and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 1 large green bell pepper, seeded and thinly sliced
• 1 large onion, thinly sliced
• 8 garlic cloves, crushed
• Extra-virgin olive oil (EVOO), for liberal drizzling
• Coarse salt and freshly ground black pepper
• 1-1/2 pounds hot Italian sausage links
• 1-1/2 pounds sweet Italian sausage links
• 2 cups drained jarred giardiniera pickled vegetables (carrots, cauliflower, celery and hot peppers), found with the Italian foods in your market
• 1 cup pitted large green olives
• 1/2 cup flat-leaf parsley (a couple of generous handfuls)
• Grated zest of 1 lemon
• Eight 8-inch sub rolls, split

Description

Rachael Ray Magazine