Grilled Italian Sausage and Vegetables Platter (Edit recipe)

Make the garlic seasoning

1. In a small bowl combine the sea salt, 3/4 tsp of garlic powder, and the black pepper. Set aside.

Prepare the veggies

1. Wash then cut the red and green peppers in half and remove the seeds. Place the cut peppers into a large bowl.
2. Trim the ends off of the zucchini, then cut them into large diagonal slices and add then to the bowl with the peppers in it.
3. Sprinkle the garlic seasoning all over the peppers and zucchini then drizzle 3 tbsp of olive oil over the vegetables. Stir to mix it all together and set it aside.
4. Peel and slice the onion into thick slices trying to keep each slice whole for easier grilling. Drizzle both sides of the slices lightly with olive oil and sprinkle with salt.
5. Butter one side of the gluten-free/sourdough bread then sprinkle it lightly with garlic powder.
6. Pre-heat the grill and when it's hot enough 400u00b0F, add the peppers and zucchini and onions, working in batches if necessary.
7. Cook the veggies, turning them as needed until they are soft, tender, and slightly charred. Remove them to a bowl, separating the onions from the rest of the veggies.
8. Cut the peppers into thick strips and return to them to the bowl and drizzle them with 3 tbsp of olive oil and the red wine vinegar. Mix well.
9. Place the sourdough bread onto the grill and toast lightly on both sides, then remove to a platter. Cut them in half vertically (so they look like thick breadsticks)
10. Add the Italian sausage to the grill and cook until they are no longer pink or until 160u00b0F.

Assemble the platter

1. Add each individual item to the platter in sections. Layer the mozzarella onto a section of the platter, drizzle it with olive oil and sprinkle it with salt and pepper.
2. Sprinkle the platter with the fresh minced parsley.