Mediterranean Grilled Bowls with Herbed Roasted Potatoes

• ▢ 3 Bell peppers, quartered (seeds removed)
• ▢ 1-2 Poblano peppers, halved (seeds removed)
• ▢ 1 Anaheim pepper, halved (seeds removed)
• ▢ 1/2 Red onion, thinly sliced
• ▢ 4 Organic chicken sausages, sliced (I use Whole Foods 365 brand Andouille)
• ▢ 1/4 cup Organic feta cheese
• ▢ 3 tbsp Extra virgin olive oil
• ▢ 1 lb Fingerling potatoes, halved
• ▢ Garnish Fresh basil, fresh dill, and fresh chives
• ▢ Sea salt, ground pepper, garlic powder

Roasted Potatoes

• Preheat the oven to 410°F (210°C).
• Toss the halved fingerling potatoes with a splash of avocado or olive oil. Season with sea salt, ground pepper and garlic powder. Roast on a baking sheet for 25–35 minutes, flipping once halfway through, until the potatoes are golden and crisp. Keep warm in a bowl covered with foil. Just before serving, garnish with finely chopped chives and fresh dill.

Grilled Sausage and Peppers

• Preheat the grill to about 500°F (260°C).
• In a bowl, toss the halved peppers with 2 tablespoons of olive oil and 1 teaspoon sea salt. In a separate bowl, toss the sliced sausages and thinly sliced red onion with 1 tablespoon olive oil. Let them sit to marinate briefly.
• Place the peppers directly on the grill. If the sausage slices or onions are small, use a grill pan to prevent them from falling through the grates. Grill for about 10 minutes, then flip and grill another 5–10 minutes, until the peppers are tender and the sausage has nice grill marks.
• Transfer everything to a serving platter. Sprinkle with crumbled feta, torn fresh basil, and an extra pinch of sea salt. Serve alongside the herby roasted potatoes for a bright, satisfying Mediterranean bowl.