1/2 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
2 Tbsp. grated Parmesan cheese
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. white wine vinegar [or apple cider vinegar or white balsamic vinegar ]
1 clove garlic
1 lb. sweet Italian sausage links [or hot Italian sausage links ]
2 large red and/or orange bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
4 medium hoagies [or rolls], split
In small bowl, combine Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, cheese, basil, vinegar and garlic. Reserve 1/4 cup.
On skewers, thread sausage. On separate skewers, alternately thread red peppers and onion. Grill or broil sausage and vegetables, brushing vegetables with remaining mayonnaise mixture, until sausage is done and vegetables are tender.
Meanwhile, brush reserved mayonnaise mixture on both sides of rolls. Grill or broil, turning once, until toasted. To serve, arrange cooked sausage and vegetable skewers on grilled rolls; remove skewers.