It was summer of 2000. I was in LA tagging along on my at-the-time girlfriend’s business trip, and we decided to stay the weekend. I was in a little beach town near Marymount University on a Sunday, playing bocce ball on the beach, which turned into an impromptu BBQ.
Luckily, the host was kind enough to allow me to use the grill first, so my vegan protein wouldn’t get all meaty. I often get inspired by the haste of a last-minute cooking experience. I hit up a local Ralph’s and grabbed a package of Field Roast links, an Italian pepper (the long kind) a red onion and pack of buns. What followed was pure simple genius — or at least I like to think so! This grill go-to is filling, simple, and delicious. Low maintenance and with a short ingredient list, it’s perfect for packing in the cooler and heading to the local beach or park.
- 1 package veggie links, (I like Field's Roast)
- 3 Italian peppers, sliced the long way
- 1 onion, thickly sliced
- 1/2 cup vegetable oil
- salt to taste
- 1 package hot dog buns
- spicy mustard
Brush peppers and onions with oil and sprinkle with salt. Place on hot grill until they are marked, and become soft (5-8 minutes).
Remove from grill and cut into strips
Brush links with oil and place on grill in a hot area, but not directly over fire. Rotate until they start to bubble (8-10 minutes).
- Open your bun and place the pepper in first, then the link, and top with onions and spicy mustard.