Sunday, August 2, 2026

Here is a take on Rio de Janeiro’s sausage-on-a-bun which is popular on their beautiful beaches and at family celebrations. Grilled Ontario sausages are smothered with a tasty grilled Ontario vegetable topping and sprinkled with fresh tomatoes. Just be sure to have plenty of napkins on hand.

Preparation Time: 10 minutes
Grilling Time: about 25 minutes
Serves 4

1 lb (500 g) Ontario Asparagus, trimmed and cut into bite-size pieces
1 large Ontario Onion, halved and sliced lengthwise
1 Ontario Greenhouse Sweet Pepper (any colour), seeded and thinly sliced lengthwise
1 tbsp (15 mL) olive oil
4 tsp (20 mL) balsamic vinegar or red wine vinegar
1/2 tsp (2 mL) dried oregano
Salt and pepper
4 Ontario Fresh Pork Sausages (about 1 lb/500 g)
4 sausage buns, halved horizontally
1 Ontario Greenhouse Tomato, chopped

In bowl, toss together asparagus, onion, sweet pepper and oil; transfer to grill basket. Place grill basket on greased grill over medium heat; close lid and grill, stirring occasionally, until tender and lightly marked, about 15 minutes. Return vegetables to bowl; toss with vinegar, oregano, and salt and pepper to taste.

Meanwhile, grill sausages alongside vegetables, turning frequently, until browned and meat thermometer registers 160?F (71?C), about 25 minutes. To serve, place sausage in each bun; top with grilled vegetables and tomato.

Tips: The secret to perfect grilled sausages is to grill them slowly on medium heat, adjusting heat if necessary and turning frequently with tongs. Do not pierce them or juices will escape, resulting in dry sausages and perhaps flare-ups.

If you don’t have a grill basket, the vegetables can be prepared directly on the grill. Leave the asparagus whole, seed and quarter the pepper and cut onion into 1/2-inch (1 cm) thick slices. Brush with oil and place on grill. Grill turning occasionally, until tender, removing them as they are done. Let cool slightly; cut into bite-size pieces and continue with recipe as directed.

Nutritional Information:
1 Serving:

PROTEIN: 24 grams
FAT: 40 grams
CARBOHYDRATE: 36 grams
CALORIES: 609
FIBRE: 4 grams

Quinoa and Grilled Asparagus Salad

Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy-to-prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 6 to 8

1 cup (250 mL) quinoa, rinsed
1 lb (500 g) Ontario Asparagus, trimmed
1 Ontario Greenhouse Sweet Pepper (any colour), seeded and quartered
1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices
2 tbsp (25 mL) vegetable oil
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup (125 mL) chopped flat-leaf parsley
1 tsp (5 mL) grated orange rind
1/4 cup (50 mL) orange juice
1 tbsp (15 mL) Ontario Liquid Honey
1 tbsp (15 mL) each red wine vinegar and Dijon mustard
1 small clove garlic, finely minced
1/4 tsp (1 mL) each salt and pepper

In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Place in serving bowl; let cool.

Meanwhile, place asparagus, sweet pepper and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the oil. Place vegetables directly on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and lightly marked, 5 to 10 minutes, transferring back to baking sheet as they are done. Let cool slightly. Cut into bite-size pieces; stir into quinoa along with chickpeas and parsley.

In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature.

Tips: For a Brazilian flair, substitute black beans for chickpeas. For a Chilean twist, use cilantro instead of parsley.

Nutritional Information:
1 Serving (when recipe serves 8):