Ingredients

4 servings

　　Extra-virgin olive oil (EVOO), for drizzling

　　2 plum tomatoes, cut in half lengthwise

　　1 medium red onion, peeled and cut into 4 thick disks

　　1 small head fennel, cut in half through the root, each half cut into 4 pieces held together by the root

　　1 yellow bell pepper, cored, seeded, and quartered

　　1 head radicchio, quartered

　　Salt and freshly ground black pepper

　　Balsamic vinegar, for drizzling

　　1 pound sweet Italian sausages

　　1 pound hot Italian sausages

　　1 pound raw large shrimp, peeled and deveined

　　2 garlic cloves, chopped

　　1 teaspoon crushed hot red pepper flakes

　　A handful of fresh flat-leaf parsley, chopped

　　1 cup (20 leaves) fresh basil leaves, chopped

　　1 lemon

　　

Step 1

The directions in this recipe are organized for an indoor grill pan. If you are using an outdoor grill, everything can go on the grill at one time.

　　

Step 2

Preheat a grill pan over high heat.

　　

Step 3

Drizzle EVOO liberally over the tomatoes, onion, fennel, bell pepper, and radicchio and season the vegetables with salt and pepper. Place on the grill and cook on each side for 3 minutes or until the vegetables are well marked and slightly tender but still have a little crunchy freshness to them. Remove from the grill and arrange on a large platter. Drizzle the vegetables with a little balsamic vinegar and cover with aluminum foil to keep warm.

　　

Step 4

Place the sausages on the grill and cook, turning occasionally, for 8 to 10 minutes, or until cooked through.

　　

Step 5

While the sausages are cooking, in a bowl combine the shrimp with 2 tablespoons of EVOO, the garlic, red pepper flakes, salt, and pepper. Once there is room on the grill, add the shrimp and cook on each side for 2 to 3 minutes. Add the cooked sausages and shrimp to the platter with the veggies. Sprinkle with the parsley and basil and squeeze the juice of 1 lemon over everything.

　　Rachael Ray's 30-Minute Get Real Meals