Sausage and onion kebabs on roasted pepper salad are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

2 large red bell peppers

2 large green bell peppers

2 large yellow bell peppers

8 fresh Italian pork or chicken sausage links

24 cipollini onions

EVOO (extra-virgin olive oil) for liberal drizzling

Salt and pepper

¼ red onion, finely chopped

3 to 4 tablespoons hot pepper rings, finely chopped

6 tablespoons (¾ stick) butter

4 garlic cloves, finely chopped

1 small bunch of fresh flat-leaf parsley, chopped

Aged balsamic vinegar, for basting

1 loaf ciabatta bread, split and cut into 8 pieces

Method:

These skewers can be prepared on the outdoor grill or under the broiler. If cooking on the grill, preheat to medium-high.

Heat the broiler to high. Place the peppers on a rimmed baking sheet and broil for about 15 minutes, turning to char them evenly. Leave the door cracked open a bit so steam can escape.

While the peppers roast and blacken, bring a couple inches of water to boil in a skillet. Add the sausages and par-cook them through for 7 to 8 minutes. While the sausages cook, bring a medium-size pot of water to a boil.

Add the cipollini onions and cook for 5 minutes. Remove the sausages and drain the boiling onions, then wipe off the skins and trim off the ends with a paring knife.

Cut each sausage into 3 pieces. On each of 8 metal skewers, thread 3 pieces of sausage and 3 onions. Drizzle the skewers with EVOO, season with salt and pepper, and reserve.

Place the roasted peppers in a bowl and cover tightly with plastic wrap. If using the broiler for the kebabs, leave it on but drop the rack a few inches. If you are grilling outside, switch the broiler off.

Cool the peppers for 10 minutes so you can handle them. Peel and seed them, then chop into 2-inch squares or slice into 2-inch-wide strips. Dress with a liberal drizzle of EVOO, season with salt and pepper, and sprinkle the chopped red onion and hot pepper rings on top.

In a 6-inch skillet over low heat, or on the side of the outside grill, melt the butter, stir in the garlic and parsley, and reserve.

Grill or broil the skewers for 5 to 6 minutes, turning every couple of minutes. Baste with the vinegar in the last minute of cooking time.

Char the bread on the grill for the last 2 minutes of cooking time and dip it in the garlic-parsley butter.

On a serving platter, arrange the sausage and onions on a bed of dressed peppers and surround with chunks of garlic toast. Remove the metal skewers and serve.